These burgers use veal for tender, non-greasy burgers that taste like they're from a bistro! You will be amazed at how easy and tasty they are; perfect for a special cookout.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 burgers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.

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  • Preheat a grill for medium heat.

  • Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.

Nutrition Facts

352 calories; protein 26.5g; carbohydrates 26.8g; fat 14.8g; cholesterol 126mg; sodium 554.7mg. Full Nutrition
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Reviews (13)

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Most helpful positive review

Rating: 4 stars
07/16/2008
I'm giving this one 4 stars b/c I thought it might be a little bland. Here are the changes I made: I sauteed 2 tbsp chopped garlic in olive oil then 1 small onion and 1/2 lb of shitake mushrooms for about 5 minutes. Then I tossed it into the food processor and chopped it small and added it to the veal mix. I thought it gave depth that might have been missing. Served on whole wheat rolls with melted brie. My husband and I loved these! Read More
(58)
16 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/16/2008
I'm giving this one 4 stars b/c I thought it might be a little bland. Here are the changes I made: I sauteed 2 tbsp chopped garlic in olive oil then 1 small onion and 1/2 lb of shitake mushrooms for about 5 minutes. Then I tossed it into the food processor and chopped it small and added it to the veal mix. I thought it gave depth that might have been missing. Served on whole wheat rolls with melted brie. My husband and I loved these! Read More
(58)
Rating: 4 stars
12/02/2010
I ended up not having and rosemary around when I made these burgers so I replaced it with chives. I served them with a Garden Salad with Mustard Greens (regular salad I just replaced half the lettuce with the greens ) stuffed clams & a Pinot Noir I had laying around. Maybe it was the burgers maybe it was the company maybe it was because they were grilled on a cold November day in New England but these burgers were great. I will make these again and highly suggest this recipe to others. Read More
(17)
Rating: 5 stars
03/22/2011
These were fantastic. Didn't change a thing. Served on sourdough toast. Yum! Read More
(11)
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Rating: 4 stars
05/02/2011
Left out the Rosemary since we don't like it. Cooked them on the electric George Foreman grill. Very tasty. Read More
(7)
Rating: 5 stars
08/27/2013
My boyfriend said "It's a keeper!" I used white pepper and grilled over charcoal topped them with colby-jack butter lettuce tomato mayo and yellow mustard. I rubbed halves of a large summer squash with grapeseed oil and grilled flat-side down to serve alongside. The herbs should be fresh. It makes all the difference and provides plenty of flavor. I used 3 basil leaves instead of 2 because mine were small. Will make again! Read More
(6)
Rating: 5 stars
08/12/2014
I changed it a little to suit my taste & what I had available. I sautéed the onions & garlic but I didn't have the shitake mushrooms. So I used 1/2can of diced tomatoes w/gr.chilies (drained). after the onions & garlic were done I added them & let the flavors blend together (until cooled).I also didn't have any rosemary so I replaced it w/tarragon & 1/4tsp cumin & a pinch of turmeric. Let me tell you those burgers were amazing! I'm sure that they are amazing even if you follow the original recipe...but I'm the person that always has to tweak it one way or the other LOL:) enjoy!!! Read More
(2)
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Rating: 5 stars
08/19/2014
I did whir up 4 white button mushrooms 3 cloves of garlic and 1/2 cup of Walla Walla sweet onion in a food processor (coarse). Then tossed in a frying pan with a little oil - cooked until tender. Then I followed the rest of the recipe exactly as written with the addition of the cooled mushroom mixture. I rolled into 8 slider size meatballs and grilled them. No condiments beyond a nice piece of lettuce some homemade aoli (or a little of your favorite mayo). Absolutely a keeper! Will make again and again. BWT no cheese needed. NOM NOM NOM THANKS FOR SHARING! Read More
(1)
Rating: 4 stars
10/05/2014
10/14: larry bought ground veal instead of ground beef. i made these burgers they were ok Larry really liked them. i used taragon because i didn't have fresh herbs. Read More
(1)
Rating: 4 stars
09/01/2015
The flavor was very good and they were very tender...but I did not expect them to be so soupy. I followed the recipe to a "T" so my advice is to be prepared to grill them on a grill pad or thick foil. I will make again but be more mindful of how much liquid I add to my veal. Read More
(1)
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