Maille Dijon Veal Burgers Food

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MAILLE® DIJON VEAL BURGERS



Maille® Dijon Veal Burgers image

Grilled veal burgers seasoned with fresh basil and mustard are served atop grilled red peppers in toasted crusty rolls.

Provided by Maille

Categories     Maille®

Yield 4

Number Of Ingredients 7

1 pound ground veal
4 crusty bread rolls, split
¼ cup lightly packed chopped fresh basil
1 egg
2 tablespoons Maille® Old Style Mustard, divided
½ teaspoon black pepper
1 medium red bell pepper, quartered

Steps:

  • Remove 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.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 24.6 g, Cholesterol 104.4 mg, Fat 8.1 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 2.4 g, Sodium 427.8 mg, Sugar 2 g

MAILLE® DIJON VEAL BURGERS



Maille® Dijon Veal Burgers image

Grilled veal burgers seasoned with fresh basil and mustard are served atop grilled red peppers in toasted crusty rolls.

Provided by Maille

Categories     Maille®

Yield 4

Number Of Ingredients 7

1 pound ground veal
4 crusty bread rolls, split
¼ cup lightly packed chopped fresh basil
1 egg
2 tablespoons Maille® Old Style Mustard, divided
½ teaspoon black pepper
1 medium red bell pepper, quartered

Steps:

  • Remove 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.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 24.6 g, Cholesterol 104.4 mg, Fat 8.1 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 2.4 g, Sodium 427.8 mg, Sugar 2 g

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