Name: Veal and Mushroom Burger with Balsamic Onions
Prep time: 25 min
Cook time: 35 min
Total time: 1 min
Yield: 4
Ingredients: 2 Tbsp. olive oil, divided; 2 onions (5 oz. each), cut lengthwise in half then crosswise into 1/4-inch thick slices; 2 Tbsp. balsamic vinegar; 1/4 tsp. plus 1/8 tsp. salt, divided; 8 oz. mixed mushrooms*, trimmed and finely chopped; 2 cloves garlic, minced; 2 tsp. chopped fresh thyme; 1 tsp. grated lemon zest; 1 lb. ground veal; 4 egg twist rolls, split; 4 Boston lettuce leaves; 4 slices thinly sliced provolone cheese

Grilling Recipe

No matter the season, there's always room for burgers on the menu- especially when you have an easy burger recipe that is as unique as it is tasty. These Veal and Mushroom Burgers with Balsamic Onions will wow you in a way that you never expected. Bringing a healthy dose of juiciness, tanginess, herbaceousness and deliciousness right to your dinner table.

Using this blended technique of combining mushrooms with ground veal extends the flavors. If you are feeling up to the challenge, try this recipe with different seasonings for the mushrooms before adding them to the meat or switch up the type of cheese you use. And if you are feeling brave you could mix cheeses for an even bolder flavor.

If you like this blended burger recipe, you should checkout our Grilled Blended Meatballs!

Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
1 hour

Serves:
4

Ingredients

2 Tbsp. olive oil, divided
2 onions (5 oz. each), cut lengthwise in half then crosswise into 1/4-inch thick slices
2 Tbsp. balsamic vinegar
1/4 tsp. plus 1/8 tsp. salt, divided
8 oz. mixed mushrooms*, trimmed and finely chopped
2 cloves garlic, minced
2 tsp. chopped fresh thyme
1 tsp. grated lemon zest
1 lb. ground veal
4 egg twist rolls, split
4 Boston lettuce leaves
4 slices thinly sliced provolone cheese

Instructions

In 10-inch non-stick skillet over medium heat, in 1 Tbsp. hot olive oil, cook onions 7 to 8 minutes or until browned and almost tender, stirring occasionally. Add vinegar and 1/8 tsp. salt. Reduce heat to low; cover and cook 3 to 5 minutes or until tender; set aside.
In 10-inch skillet over medium-high heat, in remaining 1 Tbsp. hot olive oil, cook mushrooms 2 minutes, stirring frequently. Add garlic, thyme and lemon zest and cook 2 minutes or until mushrooms are tender; cool.
In bowl, mix ground veal, mushroom mixture and remaining 1/4 tsp. salt. Shape into four 3/4-inch-thick patties.
Prepare a charcoal or gas grill or use a grill pan on top of stove over medium heat. Place rolls, cut-side down on grill; lightly toast. Remove rolls. Grill burgers 10 to 14 minutes, turning once or until internal temperature of 160° F. Place roll bottoms on serving platter. Top each bottom with lettuce leaf. Place burger on top of lettuce. Top each burger with sliced cheese, some balsamic onions and roll tops.