Mini burgers mean maximum flavour in this recipe using ground Ontario veal and classic spices topped with Caesar salad, Oka cheese, grilled Portobello mushroom caps and caramelized onions.
2 lbs (1 kg) ground Ontario veal
2 tbsp (25 mL) canola oil
2 tsp (10 mL) chopped fresh thyme
2 tsp (10 mL) minced garlic
2 tsp (10 mL) Kosher salt
1 tsp (5 mL) cracked black pepper
16 mini brioche buns to serve
Suggested toppings: Caesar salad, Oka cheese, grilled Portobello mushroom caps, caramelized onions
In large bowl add veal, oil, thyme, garlic, salt and pepper and mix until well combined. Using hands, shape into 1/4 cup (50 mL) patties. Set aside.
Meanwhile, heat grill or barbeque to medium. Cook patties, turning once until no longer pink inside, approximately 2 minutes per side. Serve immediately.
Suggested serving: Top brioche bottom with Caesar salad. Add the veal burger, 1/2 ounce (15 g) Oka cheese, grilled Portobello mushroom cap and caramelized onions. Top with remaining brioche
Makes 16 mini veal burgers.