1 ½ lbs ground veal
2 tbsp chopped fresh chives or green onion
2 tbsp chopped fresh dill
1 small red onion, finely diced, about 1 cup
2 tbsp potato or corn starch
1 ½ tsp salt
1 tsp black pepper
1-2 ripe Bartlett pears, sliced into 8 vertical slices
4 tbsp mayonnaise
2 tbsp extra hot prepared horseradish
Pinch cayenne pepper
Pickled Beet and Onion
1 large beet
1 small red onion diced
2 tbsp extra virgin olive oil
1 tbsp aged local apple cider or a maple, pear, or honey vinegar
1 tbsp fresh dill
Salt and freshly ground black pepper to taste.
1 cup shredded Oka Classique or a soft, spreadable Oka cheese, or both!
4 x ½ cup baby greens like arugula or spinach
4 thin slices of red onion
4 tsp honey
In a large bowl combine the ground veal, chives, dill, red onion, potato starch, salt, and pepper. Mix well and form into 4 x 6 oz patties, 1 inch thick and 5 inches in diameter. Cover and refrigerate for a minimum of 1 hour.
Microwave the beet for 3 to 5 minutes at high power until it is just tender, rinse under cold water and peel. Slice the beet into matchsticks about 2 inches long and 1/8-inch square. Mix the beet sticks in a bowl with the red onion, olive oil, cider vinegar and fresh dill or your favourite. Season to taste with salt and freshly ground black pepper, set aside.
Combine mayonnaise, prepared horseradish, a pinch of cayenne pepper and season to taste with freshly ground black pepper.
Fire up your grill to medium-high.
Brush the burgers with olive oil and season with a bit of salt and freshly ground black pepper. Grill burgers for 5 to 6 minutes per side, turning once until fully cooked at 160 ° F.
Brush the pears with olive oil, season with salt and pepper and grill for 2 to 3 minutes per side until just tender, set aside, keep warm.
Top the burgers with a heaping tablespoon of the beet mixture, then the Oka cheese. Close the grill lid, allowing the cheese to melt.
Toast the buns and spread with horseradish mayo. Add baby spinach or arugula, some slices of raw red onion, top with the burger, add grilled pear, drizzle with local honey, and serve.
Source: Ted Reader BBQ