Mediterranean Veal Burgers

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READY IN:
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb veal, ground
  • 1
    loaf focaccia bread, approx. 8 inches in diameter (8 ounces)
  • 1
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 4
    slices eggplants, unpeeled (1/4-inch thick)
  • 13
    cup basil pesto, prepared, divided
  • 2
    tablespoons basil pesto, prepared, divided
  • 12
    cup roasted red pepper, jarred, rinsed, drained, cut into strips
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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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