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Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar 2013-08-06 https://www.metro.ca/userfiles/image/recipes/burger-veau-poivrons-grilles-sauce-tomates-sechees-cheddar-bbq-5551.jpg PT20M PT22M PT42M

Sun-dried Tomato DressingBlend mayonnaise and pesto together. Refrigerate.Veal BurgersIn a bowl, mix ground veal, parsley, tarragon, garlic, shallot and mustard together. Season and shape into 4 patties. Refrigerate.Cooking and PresentationPreheat barbecue to high.Brush pieces of red pepper with olive oil. Salt and grill some 10 minutes, turning them a few times. Set aside.Season patties on both sides and place on a very hot grill. Lower heat to moderate and grill8 - 10 minutes, turning patties once during cooking.Top each patty with a slice of cheese and cook 1 - 2 minutes to melt cheese.Toast buns. Spread with sun-dried tomato sauce, cover with sliced mushrooms and veal patty.Top each burger with red pepper and lettuce. Serve with grilled potatoes, if desired.

4 Chef Josée Robitaille

4 14 5 1

1/3 cup (80 mL) mayonnaise 3 Tbsp. (45 mL) sun-dried tomato pesto 1 lb (450 g) ground veal 1/4 cup (60 mL) flat-leaf parsley 1 Tbsp. (15 mL) chopped tarragon 1 garlic clove, peeled and chopped 1 shallot, chopped 2 Tbsp. (30 mL) grainy mustard Salt and freshly ground pepper to taste

Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar

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servings

0:20

Preparation

0:22

COOKING

0:42

TOTAL TIME

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Ingredients

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1/3 cup
(80 mL)
mayonnaise

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3 Tbsp.
(45 mL)
sun-dried tomato pesto

1 lb
(450 g)
ground veal

1/4 cup
(60 mL)
flat-leaf parsley

1 Tbsp.
(15 mL)
chopped tarragon

1

garlic clove, peeled and chopped

1

shallot, chopped

2 Tbsp.
(30 mL)
grainy mustard

Salt and freshly ground pepper to taste

toppings

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NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

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2

red peppers, seeded and quartered

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3 PK PRODUCT OF U.S.A. ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO

extra virgin olive oil as needed

5 oz
(150 g)
old Québec cheddar, sliced

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AGROPUR GRAND CHEDDAR AGED 5 YEARS

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JENSEN CHEESE CURDS

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250 g

4

kaiser or hamburger bun

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3 oz
(100 g)
sliced button mushrooms

Romaine or leaf lettuce as required

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ATTITUDE ORGANIC SALADS

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142 g PRODUCT OF U.S.A. SELECTED VARIETIES

ATTITUDE SALADS

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Preparation

Sun-dried Tomato Dressing

Blend mayonnaise and pesto together. Refrigerate.

Veal Burgers

In a bowl, mix ground veal, parsley, tarragon, garlic, shallot and mustard together. Season and shape into 4 patties. Refrigerate.

Cooking and Presentation

Preheat barbecue to high.

Brush pieces of red pepper with olive oil. Salt and grill some 10 minutes, turning them a few times. Set aside.

Season patties on both sides and place on a very hot grill. Lower heat to moderate and grill

8 - 10 minutes, turning patties once during cooking.

Top each patty with a slice of cheese and cook 1 - 2 minutes to melt cheese.

Toast buns. Spread with sun-dried tomato sauce, cover with sliced mushrooms and veal patty.

Top each burger with red pepper and lettuce. Serve with grilled potatoes, if desired.

Source : Chef Josée Robitaille

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