Milk-Fed Quebec Veal Burgers with Sundried Tomatoes and Ricotta
Milk-Fed Quebec Veal Burgers with Sundried Tomatoes and Ricotta
Ingredients
- 3 tablespoons (45 ml) ricotta cheese
- 3 tablespoons (45 ml) sundried tomato pesto
- 1/2 teaspoon (2 ml) ground pepper
- 1 lb (500g) ground milk-fed Quebec veal
- 1 small onion, finely chopped
- 2 tablespoons (30 ml) chopped fresh basil
- 1/2 cup (125 ml) breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup (60 ml) Worcestershire sauce
- 4 toasted sesame Kaiser rolls
- fresh basil leaves, for garnish
- grilled and sliced Portobello mushroom, for garnish
- Pepper to taste
Instructions
- In a small bowl, combine the ricotta, sundried tomato pesto and pepper. Cover and set aside. In another bowl, combine the milk-fed ground veal, chopped onion, fresh basil, pepper, breadcrumbs and egg.
- Shape eight 1-cm (1/2-inch) thick patties. Place about 15 ml (1 tablespoon) of the cheese mixture on 4 patties and top with remaining 4 patties. Seal the edges by crimping them lightly with a fork. Brush the patties with Worcestershire sauce.
- Grill on the barbecue on high heat for 1 minute on each side. Continue cooking over medium-low heat for about 4 to 5 minutes per side or until the meat is brown on the outside and is no longer pink inside.
- Serve the veal patties on sesame Kaiser rolls. Top with the remaining sundried tomatoes pesto, basil leaves and slices of Portobello mushrooms.
- Serve with grilled peppers.
Milk-Fed Quebec Veal Burgers with Sundried Tomatoes and Ricotta