Filed Under: Burgers, honey dijon, veal, veal burgers

Honey Dijon Veal Burgers

Burgers go well with mustard (for obvious reasons!)...instead of topping your burgers with it this time, mix it in with the meat.

May 27th, 2016

Recipe courtesy of: La Maison Maille

Veal is underused in burgers,  but it's a light flavoured meat that grills well and stays moist. Switching up the meat on your grill exposes your kids to new flavours and expands their palette.
  • 500g ground veal
  • 4 crusty bread rolls, split
  • 1/4 cup lightly packed chopped fresh basil
  • 1 egg
  • 2 tablespoons Honey Mustard, divided
  • 1/2 teaspoon black pepper
  • 1 medium red bell pepper, quartered
  1. Remove some bread from cut sides of top half of rolls, creating a pocket.

  2. Place in food processor or blender.

  3. Pulse to form fine crumbs.

  4. Reserve 1/4 cup crumbs for burgers.

  5. Mix ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl.

  6. Shape into four ½-inch thick patties.

  7. Place patties and bell pepper on oiled grill.

  8. Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally.

  9. Grill peppers 7 to 11 minutes until tender, turning occasionally.

  10. Spread remaining 1 Tbsp mustard on bottom half of rolls.

  11. Place rolls, cut sides down on grill.

  12. Grill until lightly toasted

  13. Cut pepper quarters in half lengthwise; place on roll bottoms.

  14. Top with burgers.

  15. Close sandwiches.

Honey Dijon Veal Burgers
Recipe courtesy of: La Maison Maille

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