VEAL AND WATERMELON BURGERS | RICARDO
|1/2 cup (125 ml) sour cream|
|2 tablespoons (30 ml) chopped fresh basil|
|1 teaspoon (5 ml) chopped fresh oregano|
|Salt and pepper|
|1 lb (454 g) ground veal|
|1/2 cup (125 ml) grated Parmigiano-Reggiano cheese|
|2 tablespoons (30 ml) breadcrumbs|
|1 tablespoon (15 ml) store-bought pesto|
|1 teaspoon (5 ml) jalapeño Tabasco sauce|
|1/2 teaspoon (2.5 ml) salt|
|4 hamburger buns|
|2 cups (500 ml) watermelon, cut into thin slices|
|2 tablespoons (30 ml) chopped fennel fronds (optional)|
|1 lime, quartered|
- Herb Sour Cream
Calories 520 calories
How to cook veal burgers?
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.
How do you make veal patties?
Add chopped onion, minced garlic and pepper to taste and mix them gently with your hands. Don’t squeeze the veal because too much handling can make it mushy. Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes. Remove the veal from the refrigerator and form it into patties no more than ¼ inch thick.
What sauce goes well with veal burgers?
The deep salty tang of Worcestershire sauce goes especially well with veal. Cook the veal patties for three to five minutes and then flip them with a pancake turner. Cook the veal burgers for another three to five minutes, or until an instant-read thermometer reads at least 160 degrees Fahrenheit.
Do you put salt on veal hamburgers?
Chef Gordon Ramsay recommends not adding salt when you are preparing veal hamburgers because it draws moisture from the meat. Ground veal hamburgers are no harder to make than ground beef hamburgers, and they are just as simple to cook.