These burgers were tender, flavorful and had mushrooms in every bite. I sauteed onions, garlic and mushrooms which were mixed into the veal. Patties were formed and then cooked on a skillet. The burgers were then topped with slices of swiss cheese, lettuce and tomato. For another punch of flavor and to add a creamy condiment, I also made a pesto mayo which was smeared on the bun.
Mushroom Veal Burgers with Pesto Mayo
recipe adapted from Strauss
1 tablespoon olive oil
1/2 cup diced onions
1-1/4 cups cremini (or white) mushroom caps, finely chopped
2 large clove sgarlic, minced
2 lbs. Ground Veal
2 tablespoons flat-leaf parsley, chopped
Vegetable oil cooking spray
Salt and freshly ground black pepper to taste
slices of swiss cheese
pesto mayo (recipe follows)
Heat the olive oil in a skillet over medium-high heat. Add the onion and mushrooms and cook, stirring for about 1 minute, or until they begin to soften. Add the garlic, salt, and pepper and cook for 2 to 3 minutes, or until the mushrooms soften and onions caramelize. Set aside to cool.
Combine the veal, parsley, cooled mushroom mixture, salt, and pepper in a large bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill or to cook on in a skillet.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be modestly hot. Grill the burgers for about 8 minutes. Turn and grill for about 6 minutes longer for medium-well burgers. Top with swiss cheese during the last minute of cooking.
If cooking in a skillet, cook the burgers in a hot skillet over the stovetop, using the oil and topping each one with swiss cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms. Top each with a slice of tomato, lettuce and pesto mayo. Cover each burger with the bun tops and serve immediately.
1-2 tablespoons of homemade or store bought pesto
1-2 tablespoons of mayo
Combine equal parts of pesto and mayo together and use as a condiment.