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
  • 60 ml (¼ cup) mayonnaise
  • 60 ml (¼ cup) Dijon mustard
  • 2 onions, thinly sliced
  • 15 ml (1 tbsp.) olive oil
  • 4 slices raclette cheese
  • Archibald BBQ spices (available in grocery stores)
  • 20 ml (4 tsp.) commercial apple butter
  • Precooked sliced bacon
  • Italian parsley
  • Juice of 1 freshly squeezed lime
  • Recipe courtesy of Archibald Restaurants
  • Photo for illustrative purposes only. Must be of legal drinking age.


  1. In a fairly large skillet over medium heat, sauté onions in oil and cook, stirring occasionally, for 10 to 15 minutes. Set onions aside.
  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, making sure to turn the patties halfway through the cooking time.
  4. Mix equal parts mayonnaise and Dijon mustard and set aside.
  5. Place raclette cheese slices on veal patties and sprinkle cheese with Archibald BBQ spices, close BBQ lid to allow cheese to melt.
  6. Add the hamburger buns to the grill, making sure to brown the inside, then remove the buns.
  7. Spread the Dijonnaise mixture on both sides of the buns.
  8. Add 1 tsp. of apple butter on top of Dijonnaise mixture on both sides of the bread. Add veal patty, cheese, 1 tbsp. caramelized onions and precooked bacon to the buns.
  9. In a separate bowl, lightly toss arugula and parsley with freshly squeezed lime juice and place greens mixture on top of the burger.
  10. Top the burger and enjoy!

Side dishes

Serve with fries and/or a salad. Recommended Archibald beer pairing: Chipie - Pale Ale Rousse.

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