"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." — Theresa Rezentes
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bread, torn into small pieces
basil leaves, chopped
minced fresh rosemary
4 (1 ounce) slices
Cheddar or pepper jack cheese
I'm giving this one 4 stars b/c I thought it might be a little bland. Here are the changes I made: I sauteed 2 tbsp chopped garlic in olive oil, then 1 small onion and 1/2 lb of shitake mushrooms for about 5 minutes. Then I tossed it into the food processor and chopped it small and added it to the veal mix. I thought it gave depth that might have been missing. Served on whole wheat rolls with melted brie. My husband and I loved these!
I ended up not having and rosemary around when I made these burgers so I replaced it with chives. I served them with a Garden Salad with Mustard Greens (regular salad, I just replaced half the lettuce with the greens,) stuffed clams & a Pinot Noir I had laying around. Maybe it was the burgers, maybe it was the company, maybe it was because they were grilled on a cold November day in New England, but these burgers were great. I will make these again and highly suggest this recipe to others.
These were fantastic. Didn't change a thing. Served on sourdough toast. Yum!
Left out the Rosemary since we don't like it. Cooked them on the electric George Foreman grill. Very tasty.
My boyfriend said, "It's a keeper!"
I used white pepper and grilled over charcoal, topped them with colby-jack, butter lettuce, tomato, mayo, and yellow mustard.
I rubbed halves of a large summer squash with grapeseed oil and grilled flat-side down to serve alongside.
The herbs should be fresh. It makes all the difference and provides plenty of flavor. I used 3 basil leaves instead of 2 because mine were small.
Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Bistro Veal Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 134
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