Dijon Veal Burgers
Juicy veal burgers are seasoned with Dijon mustard for savory depth and tang. Simple yet flavorful, these burgers offer a refined twist on a classic.
| Serving Size | 4 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 15 mins. |
Ingredients
- 1 pound ground veal
- 1 loaf (12 to 15 ounces) focaccia bread
- 1/4 cup lightly packed chopped fresh basil
- 1 egg
- 2 tablespoons Maille country-style Dijon-style mustard, divided
- 1/2 teaspoon black pepper
- 1 medium red bell pepper, cut in quarters
Preparation
- Cut bread into 4 quarters; cut each quarter horizontally in half. Remove some bread from center of cut sides, creating a pocket. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve 1/4 cup crumbs for burgers.
- Combine ground veal, 1/4 cup bread crumbs, basil, egg, 1 tablespoon mustard, and black pepper in large bowl, mixing lightly but thoroughly. Shape into four 1/2” thick patties.
- Place patties in center of oiled grid over medium, ash-covered coals; arrange peppers around veal. Grill veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill peppers, covered, 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of bread. During last 1 to 2 minutes of grilling, place bread, cut sides down, on grid. Grill until bread is lightly toasted.
- Cut pepper quarters in half lengthwise; place on bread bottoms. Top with burgers. Close sandwiches.
Dijon Veal Burgers
Juicy veal burgers are seasoned with Dijon mustard for savory depth and tang. Simple yet flavorful, these burgers offer a refined twist on a classic.
4
Prep: 15 mins.
Cook: 15 mins.
Preparation
- Cut bread into 4 quarters; cut each quarter horizontally in half. Remove some bread from center of cut sides, creating a pocket. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve 1/4 cup crumbs for burgers.
- Combine ground veal, 1/4 cup bread crumbs, basil, egg, 1 tablespoon mustard, and black pepper in large bowl, mixing lightly but thoroughly. Shape into four 1/2” thick patties.
- Place patties in center of oiled grid over medium, ash-covered coals; arrange peppers around veal. Grill veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill peppers, covered, 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of bread. During last 1 to 2 minutes of grilling, place bread, cut sides down, on grid. Grill until bread is lightly toasted.
- Cut pepper quarters in half lengthwise; place on bread bottoms. Top with burgers. Close sandwiches.
Ingredients
- 1 pound ground veal
- 1 loaf (12 to 15 ounces) focaccia bread
- 1/4 cup lightly packed chopped fresh basil
- 1 egg
- 2 tablespoons Maille country-style Dijon-style mustard, divided
- 1/2 teaspoon black pepper
- 1 medium red bell pepper, cut in quarters
