Print this Recipe.
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
Posted in barbecue, ground, shoulder | 
Tags: avocado, basil, cheese, cloves garlic, dijon mustard, ground, ground veal, ground veal burgers, kosher, kosher veal burgers, leaf lettuce, ml olive oil, mushrooms, mustard, rack, raclette, shallots, shiitake mushrooms, veal, veal burger, veal burgers, veal shoulder, veal shoulder arm
