Veal Burgers With Grilled Vegetables Recipes

Steps:

• Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
• Preheat a grill for medium heat.
• Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.

Steps:

• Put the veal in a mixing bowl and add half the bread crumbs, salt and pepper to taste, all the nutmeg and cream. Beat with wooden spoon to blend well.
• Gather the mixture into a ball and dredge on all sides in the remaining bread crumbs. Flatten the mixture into a round patty about 1/2 inch thick.
• Heat oil in a small, heavy skillet and add the patty. Cook until golden brown, about 3 minutes. Turn the patty and continue cooking about 7 minutes.
• Remove the patty to a warm plate. Add the butter to the skillet and cook until foamy. When butter starts to turn light brown pour it over the patty.

Steps:

• Light a charcoal grill with out rack in place. In a bowl, combine the veal, feta, parsley, shallot, S&P, egg, and egg white. Mix well. Form into 4 patties, Rub with EVOO and sprinkle with S&P. In another large bowl, combine the fennel, zucchini, squash, basil, vinegar, and 2 tbsps. EVOO. Wrap half the grill rack with foil. Poke holes in foil and set rack in place. When coals reach cooking temp, set burgers on foil. Set vegetables on the side of the rack without foil. Cover grill and cook for about 4 minutes or until vegetables begin to char. Turn vegetables and burgers. Re-cover and cook for 3 minutes more until the burgers are medium to medium rare. Remove brugers and continue to cook vegetables, uncovered, until tender. Arrange burgers and vegetables on a slice of tomato. Garnish with arugula, sprinkled with a bit of EVOO, salt and pepper.