barbecue
Miniature Veal Burgers with Basil and Black Peppercorn
Makes 8 miniature burgers
Ingredients
- Burger
1½ Ibs (750 g) ground veal shoulder
¼ cup (50 ml) chopped basil
¼ cup (125 ml) finely diced shallots
2 cloves garlic, chopped
3 tablespoons (45 ml) Dijon mustard
1 tablespoon (15 ml) cracked black pepper
2 teaspoons (10 ml) truffle oil
2 teaspoons (10 ml) Kosher salt
- Garnish
2 teaspoons (10 ml) olive oil
8 shiitake mushrooms, stemmed and sliced
salt and freshly ground pepper
3 tablespoons (45 ml) mayonnaise
1 avocado, diced
2 green onions, chopped
8 miniature bagels
8 slices raclette or Gruyere cheese
8 pieces of leaf lettuce
2 hot house tomatoes, sliced
Directions
Combine ground veal, basil, shallots, garlic, mustard, black pepper, truffle oil and salt in a bowl and gently mix by hand to combine.
Form 8 small patties, about 1 inch (2.5 cm) thick and 2% inches (6 cm) in diameter.
Pre-heat grill.
Heat olive oil in a small skillet over medium- high heat and quickly saute mushrooms until cooked.
Season with salt and pepper.
Combine mayonnaise, avocado and green onion in a bowl and mix together.
Place burgers on grill and cook approximately 3 – 4 minutes per side or until done to your desired amount.
Place bagels on grill. Place cheese on burger and keep warm just until the cheese begins to melt.
Place a piece of lettuce on the bagel, add avocado mayonnaise and a slice of tomato.
Arrange burger on top and finish with sauteed shiitake mushrooms.
Repeat with remaining burgers.
Source: BJ Peter Eggel: Chef, The Breaclalhalle Inn, Fergus Ontario Canada
Tags: Mustard (condiment), mustard, miniature bagels, veal burgers, Peter Eggel, Breaclalhalle Inn, ground veal burgers
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Veal Burger Surprise
Preparation time:35 minutes
Cooking time: 8 minutes
Degree of Difficulty: Easy
Serves 4
Ingredients
1lb Ground Veal 500g
1 small finely chopped onion
1 sweet red pepper, finely chopped
2 tablespoons chopped parsley 30ml
1 egg
3 slices of white bread with crusts removed and made into crumbs
1 pinch of cayenne pepper
¼ lb blue or Brie cheese divided into 4 balls 125g
1 tablespoon cooking oil 15ml
8 slices black or rye bread
to taste: salt and pepper
Directions
Mix all ingredients, except cheese, oil and black bread, in a bowl.
Let stand 4 hours in refrigerator.
Wrap cheese balls with the ground veal mix.
Shape into patties.
Coat with cooking oil.
Sear each side on barbecue over high heat for 1 minute, continue cooking over low heat for 4 to 5 minutes.
Toast bread and put meat in center of two slices of toasted bread; makes 4.
Dress burger to taste.
Can also be cooked in a frying pan.
Serve with: salad
Recipe Source (Vividly Veal Recipe Card)
[print_link]
Tags: Cooking oil, barbecue, veal recipe, ground, recipe source, cayenne pepperBarbecued Veal Chops with Marinade – Recipe Show
4-6 servings
preparation time for marinade 2-3 hours
cooking time 20 minutes
Ingredients
4-6 veal chops about 1½ inch thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced
Directions
Combine all ingredients, except the veal chops, in a mixing bowl.
Add the chops to a shallow dish and pour the marinade over them.
Let stand 2-3 hours.
Broil the chops slowly over propane barbecue or charcoal fire until brown on both sides.
Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per side turning at least twice during that time.
Baste the chops with the sauce left over from the marinade as often as the meat looks dry.
Remove the chops from the grill to a serving platter.
A suggestion to serve this with would be, baked potatoes with sour cream and chopped fresh green onions, accompanied by fresh broccoli warmed with garlic butter and slivered almonds.
[print_link]
Tags: broccoli, teaspoon chili powder, chili, garlic butterBurger Supremo with Zesty Grilled Veggies
Burger Supremo - veal and beef
6 servings – 6 patties
Ingredients
1 lb. ground veal (540g)
1 lb medium ground beef (540g)
3 tablespoons Dijon mustard
4 tablespoons red wine (the bolder the flavour, the better)
I small egg (optional)
salt and fresh black pepper
We used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.
Directions
Break up the two meats onto a platter, mixing the varieties, in a single layer.
Don’t overmix at this point or meat will toughen. Set aside.
In small bowl, blend mustard and wine.
If desired, beat an egg into this mixture (this will help the patties keep their shape).
Drizzle wine mixture over meat.
Sprinkle with salt and pepper.
With as little mixing as possible, combine all ingredients.
Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.
Makes 4-6 patties
Recipe Source: Adapted from the Ultimate Burger Recipe - Canadian House & Home July 2008
Zesty Grilled Veggies
Ingredients
3 Zucchini cut diagonally ( 1½ lb – 675g)
6 peppers – 2 red. 2 green, 2 yellow ( 2lb – 900g) cut into ½ inch wide strips
¼ cup Italian Dressing
¼ cup parmesan grated cheese
Directions
Cover part of the barbecue with heavy foil before preheating.
Spread the vegetables over the foil.
Grill for 10 minutes or until crisp and tender, turning occasionally.
Place in a bowl and add the Italian dressing, tossing to coat.
Sprinkle with the grated Parmesan cheese.
Barbecued Veal Chops with marinade
Preparation and Cooking Time
preparation time for marinade 2-3 hours cooking time 20 minutes
Servings 4-6
Ingredients
4-6 veal chops about 1½ inch thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced
Directions
Combine all ingredients, except the veal chops, in a mixing bowl.
Add the chops to a shallow dish and pour the marinade over them.
Let stand 2-3 hours.
Broil the chops slowly over propane barbecue or charcoal fire until brown on both sides.
Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per side turning at least twice during that time.
Baste the chops with the sauce left over from the marinade as often as the meat looks dry.
Remove the chops from the grill to a serving platter.
A suggestion to serve this with would be, baked potatoes with sour cream and chopped fresh green onions, accompanied by fresh broccoli warmed with garlic butter and slivered almonds.
[print_link]
Tags: green onions, marinade for veal chops, chops, marinated veal chops, propane barbecue, cup salad oil, preparation time
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