Bistro Veal Burgers Recipes

BISTRO VEAL BURGERS

Steps:

• Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. 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.

PHILLY BURGER

Steps:

• Bobby's Perfect Patty
• Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
• Provolone
• Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
• Hot Peppers
• Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
• Roasted Peppers
• In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
• Onions
• Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.