Our locally-sourced veal is surprisingly versatile and easy to work with. You can even use it to make a tasty burger that’ll blow away your expectations. Give it a try in these two recipes from our friends at Veal – Discover Delicious, funded by the Beef Checkoff.
The first recipe, for veal bacon burgers, adds bacon and potato chips for extra flavor and a one-of-a kind texture. The second, for veal mushroom sliders, packs tons of umami flavor that’s simply irresistible.
Veal Bacon Burgers Recipe
What You’ll Need:
½ cup mayonnaise
1½ tablespoons sun-dried tomato paste or puree
1 tablespoon basil pesto
½ tablespoon Dijon mustard
1 lb. ground veal
4 slices crisp bacon, coarsely chopped
2/3 cup crushed sour cream & onion potato chips
1 egg lightly beaten
1 teaspoon garlic, minced
4 burger buns
What To Do:
In a small bowl, mix mayonnaise, sun-dried tomato paste, pesto, and Dijon mustard; set aside.
In a large bowl, mix ground veal, bacon, potato chips, egg, and garlic until just combined evenly. Shape mixture into four 3/4-inch-thick patties.
Heat a grill for medium heat, then arrange patties on grates. Cook, uncovered and flipping as needed, until you reach medium doneness and internal temperature is 160 F, 10–12 minutes.
Layer lettuce and sliced tomato onto the bottoms of the split buns. Place a patty on each, then spread a little bit of pesto mayo onto each. Add the bun tops and serve.
Veal Mushroom Sliders Recipe
What You’ll Need:
8 oz. ground veal
8 oz. button mushrooms, finely chopped, plus 3 oz. button mushrooms, quartered
½ cup breadcrumbs
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons plus 1 tablespoon parsley, chopped
3 tablespoons canola oil
8 oz. sliced onions
6 slices smoked gouda cheese
6 potato mini slider rolls, toasted
What To Do:
In a medium sized bowl, mix the veal, chopped mushrooms, breadcrumbs, garlic powder, onion powder, salt, pepper, and 2 teaspoons chopped parsley. Shape mixture into 6 patties, about 3 oz. each.
To make the topping, heat the canola oil in a medium sauté pan. Add the sliced onions and cook, tossing, until they brown, about 2-3 minutes. Add the quartered mushrooms salt and pepper and continue cooking until completely caramelized, about 10-15 minutes. Add remaining tablespoon chopped parsley and stir. Set aside, keeping warm.
Heat a grill or grill pan for medium-high heat and cook each patty for 2-3 minutes per side. After flipping the patties, place a slice of gouda cheese on each and let melt. Remove patties from heat once they reach an internal temperature of 160 F.
Arrange patties on potato rolls and top each with 2 tablespoons of the mushroom and onion mixture before serving.
Shop the ingredients on FreshDirect.
This post is created in partnership with Veal – Discover Delicious, funded by the Beef Checkoff.