- 1 egg
- 1/4 cup (60 mL) chopped soaked sun-dried tomatoes
- 2 tbsp (30 mL) basil pesto
- 1/4 tsp (1 mL) each salt and pepper
- 1 1/2 lbs (750 g) lean ground veal
- 1/4 cup (60 mL) quick-cooking rolled oats or bread crumbs
- 6 oz (175 g) Provolone cheese, sliced
- 4 Calabrese buns, halves
- 2 sweet red peppers, roasted and peeled
- 8 fresh basil leaves
Instructions:
Whisk together egg, sundried tomato, basil pesto, salt and pepper. With fork, mix in veal and oats and roll just until combined. Do not over mix. Shape into four 3/4 inch (2 cm) patties. Grill uncovered for abut 15 minutes or until no longer pink inside, turning once. Place cheese on top, cover and grill until cheese is melted. Meanwhile, toast or grill buns. Place cooked patties on bottoms of buns; top each half with a roasted pepper and 2 basil leaves. Perch top of buns on burger.
