For the Burgers:
2 lbs ground veal
Salt & freshly ground black pepper, to taste
Rosemary sprigs (for smoke)
For the Toppings:
4 plums, halved and pitted
6 oz Taleggio cheese, sliced
1 head radicchio, quartered and lightly oiled
1 small sweet onion, thinly sliced
4 slices thick-cut bacon, cooked until crisp
For the Salad:
1 head iceberg lettuce, cut into wedges
4 radishes, thinly sliced
1 small red onion thinly sliced
1 cucumber thinly sliced
Honey Herb Dressing:
¼ cup honey
2 tbsp olive oil
1 tbsp white wine vinegar (or sherry vinegar)
1 tsp Dijon mustard
1 tbsp fresh herbs (parsley, chives, dill or thyme), finely chopped
Salt & pepper, to taste
Instructions:
Form the ground veal into 4 x 8 oz patties. Season generously with salt and pepper. Cover and refrigerate for 1 hour to keep cold and allow the burger patties to rest.
Prepare the smoker according to the manufacturer’s instructions. Preheat smoker to 325°F for hot smoking. Add rosemary sprigs to the wood or smoker box for aromatic smoke.
Smoke the burgers. Place patties in smoker and cook until internal temperature reaches 160°F (about 35–40 minutes). Top with Taleggio during the last 5 minutes to melt.
Grill accompaniments. While the burgers smoke, grill plums (cut side down) until caramelized, about 2–3 minutes. Grill radicchio wedges until lightly charred but still crisp, about 6 minutes, remove from the grill.
Make the dressing. Whisk honey, olive oil, vinegar, mustard, and herbs until emulsified. Season with salt and pepper.
Assemble 4 plates with the iceberg lettuce wedge salad. Place the smoked veal patty with melted Taleggio on the plate beside the salad. Top with grilled plums, sweet onion slices, and crispy bacon. Plate each burger with a wedge of iceberg lettuce, grilled radicchio, and thinly sliced radishes, cucumbers, and onions. Drizzle salad with honey herb dressing before serving.
For extra smokiness, add a handful of fruitwood chips (like cherry or apple) along with rosemary.
Tip: Substitute Oka Cheese or a well aged Canadian Gruyere cheese if you are looking for a Canadian cheese or don’t have Taleggio on hand.
Source: Chef Ted Reader
