Shredded Veal Mini-Burgers

Grain Fed veal
Boneless Veal Shoulder Roast
30min Preparation
3h30 Cooking
8 Portions

Break out of the traditional ketchup burger with this mini burger of shredded veal and pickled vegetables. Served on brioche bread with sautéed kale, it’s a real treat!


  • 1.5 kg (3 lb) boneless veal shoulder roast
  • Vegetable oil
  • 2 quartered onions
  • 6 garlic cloves
  • 1 large carrot coarsely chopped
  • 1 large celery branch coarsely chopped
  • 125 ml (1/2 cup) Dijon mustard
  • 125 ml (1/2 cup) maple syrup
  • 1.5 litre (6 cups) veal stock

Marinated onions and cucumbers

  • 2 red onions
  • 3 Lebanese cucumbers
  • 250 ml (1 cup) water
  • 250 ml (1 cup) red wine vinegar
  • 15 ml (1 tablespoon) salt
  • 15 ml (1 tablespoon) sugar
  • Some peppercorns

Sautéed kale

  • 1 kale bunch
  • Olive oil
  • 2 garlic cloves
  • Salt and pepper
  • Juice of one lemon


  1. Preheat the oven to 175 °F (80 °C).
  2. Salt and pepper the meat on all sides.
  3. In a heavy-bottomed ovenproof dish (Creuset Style), roast meat over high heat on all sides in hot oil. Set aside.
  4. Add the coarsely chopped vegetables to the dish. Once the vegetables are nicely coloured, deglaze them with the veal stock.
  5. Add the mustard and maple syrup, stir well.
  6. Add the meat, cover and bake for 3 hours. The meat is well cooked when it breaks easily with a fork.
  7. Remove the meat from its baking dish, let it rest a little and shred it with a fork, or with your fingers.
  8. Strain the cooking liquid over a saucepan and reduce until it reaches a syrup-like texture.
  9. Add the shredded meat to the reduced liquid, mix well and serve hot.
  10. Prepare the marinated onions and cucumbers by cutting the onions into thin slices and place them in a Mason-style airtight jar.
  11. Finely cut the cucumbers lengthwise and and the remaining ingredients for the marinate ...
  12. Add all the other ingredients in a saucepan and slowly bring to a boil.
  13. Let cool and pour into the jars to cover the onions and cucumbers.
  14. Marinate at least 2 hours before serving. You can keep these vegetables up to 2 weeks in the refrigerator. This method is not a method of preservation. Do not store the jars in the pantry as a homemade canned goods.
  15. Roughly chop the kale and garlic cloves.
  16. Heat the olive oil over medium high heat and sauté the garlic for 1 minute.
  17. Add the kale and sauté for an additional 2 or 3 minutes, it will keep its beautiful green colour and natural crunch! Season with salt and pepper to taste.
  18. You can drizzle a dash of lemon juice at the end of cooking.

Side dishes

Serve with homemade pickled vegetables and sauteed kale.

Tips and Tricks

Pickled vegetables are easily prepared a few days in advance. They are actually better after a few days in the refrigerator.