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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources