Name: Milk-Fed Quebec Veal Burgers with Sundried Tomatoes and Ricotta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons (45 ml) ricotta cheese; 3 tablespoons (45 ml) sundried tomato pesto; 1/2 teaspoon (2 ml) ground pepper; 1 lb (500g) ground milk-fed Quebec veal; 1 small onion, finely chopped; 2 tablespoons (30 ml) chopped fresh basil; 1/2 cup (125 ml) breadcrumbs; 1 egg, lightly beaten; 1/4 cup (60 ml) Worcestershire sauce; 4 toasted sesame Kaiser rolls; fresh basil leaves, for garnish; grilled and sliced Portobello mushroom, for garnish; Pepper to taste

Preparation

- In a small bowl, combine the ricotta, sundried tomato pesto and pepper. Cover and set aside. In another bowl, combine the milk-fed ground veal, chopped onion, fresh basil, pepper, breadcrumbs and egg.
- Shape eight 1-cm (1/2-inch) thick patties. Place about 15 ml (1 tablespoon) of the cheese mixture on 4 patties and top with remaining 4 patties. Seal the edges by crimping them lightly with a fork. Brush the patties with Worcestershire sauce.
- Grill on the barbecue on high heat for 1 minute on each side. Continue cooking over medium-low heat for about 4 to 5 minutes per side or until the meat is brown on the outside and is no longer pink inside.
- Serve the veal patties on sesame Kaiser rolls. Top with the remaining sundried tomatoes pesto, basil leaves and slices of Portobello mushrooms.
- Serve with grilled peppers.

Milk-Fed Quebec Veal Burgers with Sundried Tomatoes and Ricotta

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