|Yield: 12 servings||Weight||Measure||Directions|
|Bacon||1 lb||12 Strips||
Cook bacon over medium high heat until crisp. Drain and set aside. Let cool completely and finely chop.
In same skillet, drain all but 2 tbsp (30 mL) of the fat. Cook onions until golden and tender, about 10 minutes. Let cool completely.
In large bowl, gently combine veal, bacon and onions.
|Onions, finely chopped||2|
|Lean Ontario ground veal||3 lb (1.5 kg)|
|Each salt and fresh cracked pepper
Crumbled goat cheese
Finely chopped parsley
|2 tsp (10 mL)
2 cups (500 mL)
1 cup (250 mL)
Stir in salt, pepper, goat cheese and parsley, just to combine. Shape into 12 patties, ¾-inch (2cm) thick.
On a greased grill or flat-top, cook burgers over medium high heat until browned on both sides. Transfer to indirect heat and grill until no pink remains, about 8 minutes.
Split burger buns and top with burgers and desired garnishes.
|Toasted sesame topped hamburger buns||12|
|Garnishes: sliced tomatoes, pickles, garlic mayo, leaf lettuce, roasted peppers, hot peppers, onion rings,|
Source: Ontario Veal Appeal ontariovealappeal.ca