BBQ Veal Burger by Archibald

Ground Lean Meats
Ground Lean Veal
20 min Preparation
8 min Cooking
4 Portions


  • 1 package (454 g) Fontaine Family lean ground veal
  • 4 brioche burger buns
  • 4 large slices of deep-fried onion rings
  • 1 package (227 g) mushrooms, sliced
  • 4 slices of Hercule cheese
  • 60 ml (¼ cup) mayonnaise
  • 60 ml (¼ cup) BBQ sauce
  • Archibald BBQ spices (available in grocery stores)
  • Creamy coleslaw commercially available
  • Recipe courtesy of Archibald Restaurants
  • Photo for illustrative purposes only. Must be of legal drinking age.


  1. Slice the mushrooms, add oil to a pan and sauté the mushrooms, season with salt and pepper and keep warm.
  2. Form 4 veal patties.
  3. Heat the BBQ to between 400°F and 500°F, place the veal patties on the grill and cook for a total of 8 minutes, taking care to turn the patties halfway through the cooking time.
  4. Mix equal parts mayonnaise and your favorite BBQ sauce and set aside.
  5. In the meantime, add the onion rings to the grill and once the meat patty is turned over, add the bread, making sure to brown the inside, then remove the bread.
  6. Place the cheese slices on the veal patties and sprinkle the cheese with Archibald BBQ spices, close the BBQ lid to allow the cheese to melt. 
  7. Spread the BBQ mayonnaise mixture on both sides of the bread.
  8. Add the veal patty and onion ring to the bread, then place the coleslaw inside the onion ring.
  9. Add the sautéed mushrooms to the coleslaw.
  10. Top the burger and enjoy!

Side dishes

Serve with fries and/or a salad. Recommended Archibald beer pairing: Belle Mer - West Coast IPA

Tips and Tricks