Mediterranean Veal Burgers
- Ingredients:
- 9
ingredients
- 1 lb veal, ground
- 1 loaf focaccia bread, approx. 8 inches in diameter (8 ounces)
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 slices eggplants, unpeeled (1/4-inch thick)
- 1⁄3 cup basil pesto, prepared, divided
- 2 tablespoons basil pesto, prepared, divided
- 1⁄2 cup roasted red pepper, jarred, rinsed, drained, cut into strips
directions
- Cut focaccia into quarters.
- Using a serrated knife, split each quarter horizontally in half.
- Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia; process in food processor fitted with metal blade. Reserve 1/4 cup bread crumbs for veal mixture; reserve remaining crumbs for another use (may be frozen up to 3 months). In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly but thoroughly.
- Shape into four 1/2-inch thick patties.
- Brush both sides of eggplant slices with 2 tablespoons pesto.
- Place patties in center of grid over medium, ash-covered coals; place eggplant slices a round edges of grid.
- Grill, uncovered, 12 to 14 minutes or until centers of burgers are no longer pink and eggplant slices are tender, turning once. Place focaccia, cut side down, on grid.
- Grill 1 to 2 minutes.
- Spread remaining 1/3 cup pesto over cut sides of focaccia.
- Arrange eggplant slice and red pepper on bottoms of focaccia; top with burger.
- Close sandwich.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0