Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
20 min Preparation
10 min Cooking
4 Portions

Let’s face it, “BBQ” is often synonymous with “Burger”! This season, use a variety of seasonings and toppings and try this Vietnamese-style version made with veal, full of flavour and freshness. Marinated vegetables, fresh herbs, spicy mayo… a recipe that packs a punch!


  • 454 g (1 lb.) Fontaine Family lean ground veal
  • 4 burger buns
  • Chopped coriander

Marinated vegetables

  • 125 ml (½ cup) rice vinegar
  • 2.5 ml (½ tsp.) salt
  • 60 ml (¼ cup) white sugar
  • 2 carrots, peeled and julienned
  • ¼ daikon, peeled and julienned
  • 250 ml (1 cup) red cabbage, julienned
  • ½ red pepper, julienned
  • 1 semi-ripe mango, peeled and julienned

spicy sauce

  • 60 ml (1/4 cup) mayonnaise
  • 60 ml (1/4 cup) sriracha sauce


  1. In a small saucepan, heat vinegar with salt and sugar, stirring occasionally. When sugar is dissolved, pour into a bowl containing the julienned vegetables and mango. Cover with plastic wrap and refrigerate for at least 2 hours.
  2. Combine all sauce ingredients in a bowl. Taste and adjust seasoning if necessary. Cover and store in the refrigerator.
  3. Preheat barbecue to high and oil grill.
  4. Shape ground veal patties.
  5. Grill burgers without pressing meat.
  6. Cook for 3-4 minutes on each side to ensure that the meat cooks perfectly without drying out.
  7. In the meantime, grill the buns on the grill. Remove meat patties, buns, and top burgers with spicy mayonnaise sauce, meat patties, marinated vegetables and coriander.

Side dishes

Tips and Tricks