Bistro Veal Burgers Recipe - Allrecipes.com
Bistro Veal Burgers Recipe
  • READY IN 25 mins

Bistro Veal Burgers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. Preheat a grill for medium heat.
  3. 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.
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Reviews More Reviews

Jul 16, 2008

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!

 
Dec 02, 2010

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.

 

9 Ratings

Mar 22, 2011

These were fantastic. Didn't change a thing. Served on sourdough toast. Yum!

 
May 02, 2011

Left out the Rosemary since we don't like it. Cooked them on the electric George Foreman grill. Very tasty.

 
Aug 27, 2013

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!

 
Aug 18, 2014

I did whir up 4 white button mushrooms, 3 cloves of garlic and 1/2 cup of Walla Walla sweet onion in a food processor (coarse). Then tossed in a frying pan with a little oil - cooked until tender. Then I followed the rest of the recipe exactly as written, with the addition of the cooled mushroom mixture. I rolled into 8 slider size meatballs and grilled them. No condiments beyond a nice piece of lettuce some homemade aoli (or a little of your favorite mayo). Absolutely a keeper! Will make again and again. BWT, no cheese needed. NOM NOM NOM~ THANKS FOR SHARING!

 
Aug 12, 2014

I changed it a little to suit my taste & what I had available. I sautéed the onions & garlic, but I didn't have the shitake mushrooms. So I used 1/2can of diced tomatoes w/gr.chilies (drained). after the onions & garlic were done, I added them & let the flavors blend together (until cooled).I,also, didn't have any rosemary so I replaced it w/tarragon & 1/4tsp cumin & a pinch of turmeric. Let me tell you, those burgers were amazing! I'm sure that they are amazing even if you follow the original recipe...but I'm the person that always has to tweak it one way or the other LOL :) enjoy!!!

 
Jun 04, 2014

We loved the burger!

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 555 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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