Veal burgers

Veal burgers

with sundried tomatoes and portobello mushrooms

Preparation: 20 min
Cooking Time: 15 min
Servings: 4


  • 1 lb (500 g) ground veal
  • 1 small onion, finely chopped
  • 2 tbsp (30 ml) fresh basil, chopped
  • 1/2 cup (125 ml) breadcrumbs
  • 1 egg, lightly beaten
  • Ground pepper to taste
  • 1/4 cup (60 ml) Worcestershire sauce
  • 4 large portobello mushrooms, sliced
  • 1 tbsp (15 ml) butter
  • 4 kaiser rolls
  • 4 tbsp (60 ml) M'Lord sundried tomatoes, drained
  • 4 tbsp (60 ml) M'Lord grilled peppers, drained
  • Fresh basil leaves
  • Old cheddar cheese, thinly sliced


  1. In a bowl, combine ground veal, onion, basil, breadcrumbs, egg and pepper.
  2. Shape 4 patties and brush them with Worcestershire sauce.
  3. Cook patties on the BBQ over high heat for 1 minute on each side. Continue cooking over medium-low heat for 4-5 minutes on each side or until the outside of patties are golden and the inside is no longer pink.
  4. Meanwhile, in a skillet, melt butter and sauté mushrooms. Keep cooking mushrooms until they are golden. Season and set aside.
  5. Serve veal patties on kaiser rolls. Top with grilled mushrooms, sundried tomatoes, grilled peppers, basil leaves and cheddar.