Veal caprese burgers by Archibald
Ground Lean Meats
Ground Lean Veal
20 min
Preparation
8 min
Cooking
4
Portions
Ingredients
- 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.
Preparation
- Slice mozzarellas and tomatoes, season with pepper and fleur de sel, set aside.
- Form 4 veal patties.
- 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.
- Mix mayonnaise and balsamic vinegar and set aside.
- Add the buns to the grill, making sure to brown the inside, then remove the buns.
- Add mayonnaise and balsamic vinegar mixture to both inside surfaces of the buns.
- Spread 1 tsp. of pesto on both inside surfaces of the buns.
- Add veal patty, tomato slices and mozzarella to buns.
- In a separate bowl, lightly toss arugula and basil with freshly squeezed lime juice and place greens mixture over mozzarella.
- Top off the burger and enjoy!
Side dishes
Serve with fries and/or a salad. Recommended Archibald beer pairing: Joufflue - White Belgian style