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

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

Rate this recipe
14 Votes
4
servings
0:20
Preparation
0:22
COOKING
0:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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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    SELECTED SIZES, SELECTED VARIETIES


  • 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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    1/2 PRICE
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    JENSEN CHEESE CURDS

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    BALDERSON DOUBLE SMOKED CHEDDAR OR TRUFFLE CHEDDAR

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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

    ATTITUDE ORGANIC SALADS

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


    ATTITUDE SALADS

    ATTITUDE SALADS

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    DOLE CAESAR SALAD KITS

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    216 - 218 g PRODUCT OF U.S.A. SELECTED VARIETIES


Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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