-
-
My review
Maille® Dijon Veal Burgers
6
Maille
"Grilled veal burgers seasoned with fresh basil and mustard are served atop grilled red peppers in toasted crusty rolls."
Added to shopping list.
Go to shopping list.
Ingredients
servings 238Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
1/26/2015
I found that this tasted good but would have had very little flavor (no onions, no garlic, no salt) without the mustard topping (which I almost forgot to add except for the fact that the burger ...
7/29/2018
Used a sesame seed bagle with middle cut out lightly toasted. Used some ordinary seasoned bread crumbs instead. Cooked to 172 degrees on meat thermometer. Came out great.