Posts Tagged ‘Veal Burger’

Veal and Portobello Mushroom Blend Burger

A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.

Ingredients

16 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 Tbsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
6 slices Swiss Cheese

Portobello Mushroom Caps

12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend

Method

1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
2. Form the meat mixture in 4-6 burgers that consist of or 6 oz. per patties.
3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.
5. Add one slice of Swiss cheese to the burgers.
6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.

Muenster Stuffed Veal and Mushroom Burger

Ingredients

16 oz. Veal Ground
8 oz. White Button Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 tbsp. Garlic Powder
1 tsp Onion Powder
1 tbsp. Salt
1 tsp. Black Pepper
3 tbsp. Parsley, chopped
4-6 ea. Muenster Cheese Sliced
4-6 ea. Ciabatta Rolls

Topping
2 tbsp. Canola Oil
6 oz. White Button Mushrooms Sliced
1/4 cup Steak sauce
2 tbsp. Parsley, chopped

Directions

1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.

2. Form the meat mixture in 8-12 burgers, about 2 1/2 oz. per patty. Place one slice of Muenster cheese on half of the burgers and top with the second burger. Seal the two burgers together.

3. To make the topping, heat canola oil in a medium sauté pan. Add the mushrooms and brown for 2-3 minutes. Add the steak sauce, and chopped parsley. Stir to incorporate. Reserve warm.

4. Grill each burger for 2-3 minutes each side or until the burgers reach an internal temperature of 160°f.

5. Serve on toasted Ciabatta rolls and top with 2 tbsp. of mushroom topping.

Nutrition information

Per serving: 355 k/Cal; 21 g protein; 37 g carbohydrate; 2 g fiber; 13 g fat; 4 g saturated fat; 57 mg cholesterol; 819 mg sodium.