Dijon Veal Burgers

Dijon Veal Burgers

Grilling Recipe

Have we got a quick and easy meal idea for you - ready in under 30 minutes, Dijon Veal Burgers. A dish made up of only 7 easy ingredients, like tender ground veal, fresh basil, Dijon mustard and red bell pepper - that's just as tangy as it is tantalizing.
These Dijon veal burgers recipe will make any regular burger night into a special treat. Ground veal combined with breadcrumbs, Dijon mustard and basil for a luring taste and a juicy, flavorful bite. Extra mustard on the buns completes each burger just before serving. Reserve the leftover breadcrumbs in the freezer for the next time you make these burgers, because it won’t be long before you want more! We love burgers, especially these Smokey Garlic and Cheddar STUFFED ones!

Prep Time:
15 minutes

Cook Time:
10-15 minutes

Total Time:
25-30 minutes

Serves:
4

Ingredients

  • 1 pound ground veal
  • 4 crusty bread rolls, split
  • 1/4 cup lightly packed chopped fresh basil
  • 1 egg
  • 2 tablespoons Maille™ Old Style Whole Grain Dijon Mustard, divided
  • 1/2 teaspoon black pepper
  • 1 medium red bell pepper, cut in quarters

Instructions

  1. Remove some bread from cut sides of top half of rolls, creating a pocket and place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve 1/4 cup crumbs for burgers.

  2. Combine ground veal, 1/4 cup bread crumbs, basil, egg, 1 tablespoon mustard and black pepper in large bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.

  3. Place patties in center of oiled grid over medium, ash-covered coals; arrange peppers around veal. Grill veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill peppers 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of rolls. During last 1 to 2 minutes of grilling, place rolls, cut sides down, on grid. Grill until rolls are lightly toasted.

  4. Cut peppers quarters in half lengthwise; place on roll bottoms. Top with burgers. Close sandwiches.


Chef’s Tip: *Discard or reserve remaining bread crumbs for other use. Crumbs may be frozen, tightly covered, up to 3 months.