Mediterranean Veal Burgers
- 1 lb veal, ground
- 1 loaf focaccia bread, approx. 8 inches in diameter (8 ounces)
- 1 egg
- 12 teaspoon salt
- 12 teaspoon pepper
- 4 slices eggplants, unpeeled (1/4-inch thick)
- 13 cup basil pesto, prepared, divided
- 2 tablespoons basil pesto, prepared, divided
- 12 cup roasted red pepper, jarred, rinsed, drained, cut into strips
- Cut focaccia into quarters.
- Using a serrated knife, split each quarter horizontally in half.
- Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia; process in food processor fitted with metal blade.
- Reserve 1/4 cup bread crumbs for veal mixture; reserve remaining crumbs for another use (may be frozen up to 3 months).
- In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly but thoroughly.
- Shape into four 1/2-inch thick patties.
- Brush both sides of eggplant slices with 2 tablespoons pesto.
- Place patties in center of grid over medium, ash-covered coals; place eggplant slices a round edges of grid.
- Grill, uncovered, 12 to 14 minutes or until centers of burgers are no longer pink and eggplant slices are tender, turning once.
- Place focaccia, cut side down, on grid.
- Grill 1 to 2 minutes.
- Spread remaining 1/3 cup pesto over cut sides of focaccia.
- Arrange eggplant slice and red pepper on bottoms of focaccia; top with burger.
- Close sandwich.
veal, bread, egg, salt, pepper, eggplants, basil pesto, basil pesto, red pepper
Taken from www.food.com/recipe/mediterranean-veal-burgers-3815 (may not work)