|Ingredients||Potatoes, Eggs, Vegetables, Bread, Meat, Fruits|
A well seasoned veal burger adds variety to any menu. This light and juicy version is flavorful and delicious. Well garnished, it makes a tasty meal.
5 1⁄2 lb. ground veal
12 oz. veal bacon, cooked and diced
2 1⁄2 cups crushed sour cream & onion potato chips
1⁄3 cup dry breadcrumbs
1⁄3 cup finely chopped shallots
1⁄4 cup Dijon mustard
2 tsp. minced fresh sage leaves
2 tsp. minced fresh rosemary leaves
1 tsp. coarsely ground black pepper
2 cups mayonnaise
1⁄3 cup sundried tomato puree
1⁄4 cup basil pesto
1⁄2 tsp. cayenne pepper
12 sesame seed buns
12 kale leaves
24 tomato slices
12 dill pickle wedges
- Combine veal, bacon, eggs, potato chips, breadcrumbs, shallots, mustard, herbs, and pepper; mix lightly but thoroughly. Divide and shape into 12 (1-in. thick) patties. Cover and refrigerate.
- Combine mayonnaise, tomato puree, pesto, and cayenne; whisk 2 min. Cover tomato pesto and refrigerate.
- Per order, lightly oil both sides of one burger. Place on hot grill; cook 16-17 min. to med. doneness (160°F), turning occasionally.
- Toast bun on flat-top grill until golden. Place cooked burger over kale leaf on bun bottom; top with 2 tbsp. tomato pesto sauce, 2 tomato slices, and bun top. Serve with pickle wedge.