Grilled Veal Burger

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

A well seasoned veal burger adds variety to any menu. This light and juicy version is flavorful and delicious. Well garnished, it makes a tasty meal.

Ingredients

5 1⁄2 lb. ground veal
12 oz. veal bacon, cooked and diced
2 eggs
2 1⁄2 cups crushed sour cream & onion potato chips
1⁄3 cup dry breadcrumbs
1⁄3 cup finely chopped shallots
1⁄4 cup Dijon mustard
2 tsp. minced fresh sage leaves
2 tsp. minced fresh rosemary leaves
1 tsp. coarsely ground black pepper
2 cups mayonnaise
1⁄3 cup sundried tomato puree
1⁄4 cup basil pesto
1⁄2 tsp. cayenne pepper
12 sesame seed buns
12 kale leaves
24 tomato slices
12 dill pickle wedges

Steps

1. Combine veal, bacon, eggs, potato chips, breadcrumbs, shallots, mustard, herbs, and pepper; mix lightly but thoroughly. Divide and shape into 12 (1-in. thick) patties. Cover and refrigerate.

2. Combine mayonnaise, tomato puree, pesto, and cayenne; whisk 2 min. Cover tomato pesto and refrigerate.

3. Per order, lightly oil both sides of one burger. Place on hot grill; cook 16-17 min. to med. doneness (160°F), turning occasionally.

4. Toast bun on flat-top grill until golden. Place cooked burger over kale leaf on bun bottom; top with 2 tbsp. tomato pesto sauce, 2 tomato slices, and bun top. Serve with pickle wedge.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources