VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE
Categories Sandwich Beef Cheese Mushroom Mustard Quick & Easy Mozzarella Ground Beef Veal Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
- Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
- Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
BISTRO VEAL BURGERS
These burgers use veal for tender, non-greasy burgers that taste like they're from a bistro! You will be amazed at how easy and tasty they are; perfect for a special cookout.
Provided by Theresa Rezentes
Categories Main Dish Recipes Burger Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 26.8 g, Cholesterol 126 mg, Fat 14.8 g, Fiber 1.5 g, Protein 26.5 g, SaturatedFat 7.6 g, Sodium 554.7 mg, Sugar 1.3 g
VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO
There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do!
Provided by Pietro
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the veal until thin.
- Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
- Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
- Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
- Roll the bundles in the flour and shake off excess.
- Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
- Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
- Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.
Nutrition Facts : Calories 186.6, Fat 14, SaturatedFat 5.2, Cholesterol 24.4, Sodium 261.6, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 8.1
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