Maille® Dijon Veal Burgers

Maille® Dijon Veal Burgers

Made  times

"Grilled veal burgers seasoned with fresh basil and mustard are served atop grilled red peppers in toasted crusty rolls."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 238 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Remove some bread from cut sides of top half of rolls, creating a pocket.
  2. Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers.
  3. Combine ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties.
  4. Place patties and bell pepper on oiled grid over medium, ash-covered coals.
  5. Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted.
  6. Cut pepper quarters in half lengthwise; place on roll bottoms.
  7. Top with burgers. Close sandwiches.



I found that this tasted good but would have had very little flavor (no onions, no garlic, no salt) without the mustard topping (which I almost forgot to add except for the fact that the burger ...

From around the web