Maille&Reg; Dijon Veal Burgers
Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs.
Recipe Summary Maille&Reg; Dijon Veal Burgers
Grilled veal burgers seasoned with fresh basil and mustard are served atop grilled red peppers in toasted crusty rolls.Ingredients | Veal Chop Mine Nursing1 pound ground veal4 crusty bread rolls, split¼ cup lightly packed chopped fresh basil1 egg2 tablespoons Maille® Old Style Mustard, divided½ teaspoon black pepper1 medium red bell pepper, quarteredDirectionsRemove some bread from cut sides of top half of rolls, creating a pocket.Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers.Combine ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties.Place patties and bell pepper on oiled grid over medium, ash-covered coals.Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted.Cut pepper quarters in half lengthwise; place on roll bottoms.Top with burgers. Close sandwiches.Info | Veal Chop Mine NursingServings: 4 Yield: 4 servings
TAG : Maille&Reg; Dijon Veal BurgersTrusted Brands: Recipes and Tips, Maille®,
