- 2 lbs (1 kg) ground Ontario veal
- 2 tbsp (25 mL) canola oil
- 2 tsp (10 mL) chopped fresh thyme
- 2 tsp (10 mL) minced garlic
- 2 tsp (10 mL) Kosher salt
- 1 tsp (5 mL) cracked black pepper
- 16 mini brioche buns to serve
Suggested toppings: Caesar salad, Oka cheese, grilled Portobello mushroom caps, caramelized onions
Suggested serving: Top brioche bottom with Caesar salad. Add the veal burger, 1/2 ounce (15 g) Oka cheese, grilled Portobello mushroom cap and caramelized onions. Top with remaining brioche.
Instructions:
In large bowl add veal, oil, thyme, garlic, salt and pepper and mix until well combined. Using hands, shape into 1/4 cup (50 mL) patties. Set aside.
Meanwhile, heat grill or barbeque to medium. Cook patties, turning once until no longer pink inside, approximately 2 minutes per side. Serve immediately.
Makes 16 mini veal burgers.
Source: www.ontariovealappeal.ca
