Ingredients25 m servings 352 cals
- 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.
- 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.
Per Serving: 352 calories; 14.8 g fat; 26.8 g carbohydrates; 26.5 g protein; 126 mg cholesterol; 555 mg sodium. Full nutrition
ReviewsRead all reviews 12
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 mushroom...
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 l...
These were fantastic. Didn't change a thing. Served on sourdough toast. Yum!
Left out the Rosemary since we don't like it. Cooked them on the electric George Foreman grill. Very tasty.
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 summ...
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). ...
These are really delicious! I omitted egg because I ran out, and it worked just fine too
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...