Food > Recipe Directory > Courses/Meal Type > Lunch > Veal and Gorgonzola Burgers with Onions
Veal and Gorgonzola Burgers with Onions Recipe
Veal and Gorgonzola Burgers with Onions
Ingredients
- 1 egg
- 1 clove garlic, minced
- 1/4 cup (60 mL) minced flat-leaf parsley
- 3 tbsp (45 mL) ground tomato
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 lb (500 g) ground veal
- 4 oz (125 g) Gorgonzola cheese
- Sautéed Onion:
- 2 tbsp (30 mL) extra-virgin olive oil
- 12 fresh sage leaves
- 1 large white onion, sliced into rings
- 1/4 cup (60 mL) dry white vermouth or wine
- Pinch salt
Preparation
Sautéed Onion: In skillet, heat oil over medium-high heat; fry sage leaves until fragrant, about 20 seconds. Add onion; sauté until golden (lowering heat if browning unevenly), about 20 minutes. Pour in vermouth and salt; cook until liquid is evaporated, 2 to 3 minutes.
In large bowl, beat together egg, garlic, parsley, tomatoes, salt and pepper; mix in veal. Shape into 4 balls. Press one-quarter of the cheese into centre of each ball and flatten each into patty.
Pan-fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F/71°C, about 15 minutes. Serve with Sautéed Onion.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 389 |
| Protein | 31 g |
| Fat (total) | 25 g |
| Sat. Fat | 10 g |
| Carbohydrate | 9 g |
| Fibre | 2 g |
| Cholesterol | 168 mg |
| Sodium | 866 mg |
| Calcium | 21 % RDI |
| Iron | 14 % RDI |
| Vitamin A | 14 % RDI |
| Vitamin C | 15 % RDI |
| Folate | 20 % RDI |
Also in this menu:
Source
Homemakers Magazine: Summer 2006
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