Veal caprese burgers 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
  • 2 fresh mozzarellas, sliced
  • 2 greenhouse or garden tomatoes, sliced
  • 60 mL (¼ cup) mayonnaise
  • 10 mL (2 tsp.) balsamic vinegar
  • Juice of 1 freshly squeezed lime
  • 20 mL (4 tsp.) basil pesto
  • Arugula, as needed
  • Fresh basil, as needed
  • Recipe courtesy of Archibald Restaurants
  • Photo for illustration purposes only. Must be of legal drinking age.


  1. Slice mozzarellas and tomatoes, season with pepper and fleur de sel, set aside.
  2. Form 4 veal patties.
  3. Heat the BBQ 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 mayonnaise and balsamic vinegar and set aside.
  5. Add the buns to the grill, making sure to brown the inside, then remove the buns.
  6. Add mayonnaise and balsamic vinegar mixture to both inside surfaces of the buns.
  7. Spread 1 tsp. of pesto on both inside surfaces of the buns.
  8. Add veal patty, tomato slices and mozzarella to buns.
  9. In a separate bowl, lightly toss arugula and basil with freshly squeezed lime juice and place greens mixture over mozzarella.
  10. Top off the burger and enjoy!

Side dishes

Serve with fries and/or a salad. Recommended Archibald beer pairing: Joufflue - White Belgian style

Tips and Tricks