Veal and Gorgonzola Burgers with Onions
- Gluten free
- Peanut free
- Low carb
- Nut free
Serve these cheese-stuffed veal burgers in focaccia buns or halved focaccia bread.
Ingredients
- 1 egg
- 1 clove garlic, minced
- 1/4 cup (60 mL) minced flat-leaf parsley
- 3 tbsp (45 mL) ground tomato
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 lb (500 g) ground veal
- 4 oz (125 g) Gorgonzola cheese
- Sauteed Onion:
- 2 tbsp (30 mL) extra-virgin olive oil
- 12 fresh sage leaves
- 1 large white onion, sliced into rings
- 1/4 cup (60 mL) dry white vermouth or wine
- Pinch salt
Preparation
Sautéed Onion: In skillet, heat oil over medium-high heat; fry sage leaves until fragrant, about 20 seconds. Add onion; sauté until golden (lowering heat if browning unevenly), about 20 minutes. Pour in vermouth and salt; cook until liquid is evaporated, 2 to 3 minutes.
In large bowl, beat together egg, garlic, parsley, tomatoes, salt and pepper; mix in veal. Shape into 4 balls. Press one-quarter of the cheese into centre of each ball and flatten each into patty.
Pan-fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F/71°C, about 15 minutes. Serve with Sautéed Onion.
Makes 4 servings.
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