Veal and Gorgonzola Burgers with Onions

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By: The Homemakers Test Kitchen

Serve these cheese-stuffed veal burgers in focaccia buns or halved focaccia bread.

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

Nutritional Information
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:

5 perfect burgers

Source

Homemakers Magazine: Summer 2006

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