1 lb. Free Raised Ground Veal
4 Kaiser rolls split in half - for burgers
4 slices of good quality sliced bread – for slider variation
Kosher or sea salt
Fresh cracked black pepper
4 oz. Merkt’s Cheddar Spread, approx. 1/2 c at room temp., or any other cheese you prefer
1/2 c crispy bacon, julienne
(see method to the right)
1/2 c caramelized onions, chopped and drizzled with aged balsamic vinegar
(see method to the right)
16 cornichon pickles
2 Tbs salted butter, softened |
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Method:
- Divide the veal into 4 equal patties.
- Season with salt and cracked black pepper.
- Cook over charcoal grill at high heat, about 2 minutes per side, or until desired doneness.
- Toast the buns on the grill and then spread with the butter.
- To build the burger, place the bottom of the bun down first, follow with a veal patty, then add the caramelized onions drizzled with Balsamic vinegar. Then top with the bacon and some pickles. Finally, place the top half of the bun on and enjoy.
Mini Slider Variation:
Prep Time: 20 minutes
Cook Time: 3 minutes
You can make tiny, individual open-face sliders for hors d’oeuvres. Lightly toast bread slices in a toaster, butter while hot and cut with a round cookie cutter of the appropriate size. Set aside. Form 16 one-oz. patties from a pound of Free Raised Veal. Sear them in a pan on both sides or grill over high heat for a short time on each side. Slightly warm toast rounds over low grill. Build the slider like above but leave open face and hold together with a toothpick .
Crispy Julienne Bacon:
Prep Time: 5 minutes
Cook Time: 15 minutes
Take slices of raw bacon (about 1/2 lb.) and cut into thin strips endwise (short way). Then cook in pre-heated pan over medium heat until browned. Drain on paper towel and set aside.
Carmelized Onions with Aged Balsamic Vinegar:
Prep Time: 10 minutes
Cook Time: 45 minutes
Chop 2 large sweet yellow onions. Place sauté pan over low heat. Once pan is hot, add 2 Tsp. of butter or olive oil. Use one Tsp. of butter per onion. It is important not to use too much butter or oil. Let butter or oil heat through and add chopped onion. Sauté over low heat about 10 minutes; then season with salt and pepper. Continue to cook for another 30 to 45 minutes, stirring as needed. Caramelizing onions requires low heat and slow cooking to allow for the natural sugars of the onion to be released. These sugars are what caramelize, brown and sweeten the cooked onion. Once onions are well caramelized, drizzle with a little good-quality aged Balsamic vinegar and set aside.
Serving Suggestions: French fries or potato salad
Wine Suggestion: Cabernet
Beer Suggestion: Blue Moon or New Glarus Fat Squirrel |
