A nutritious burger that uses veal instead of the traditional beef, for taste and for a leaner cut.
|2 tbsp||olive oil||30 mL|
|1||yellow or red sweet peppers, cut into 1,5 cm strips||200 g|
|1||eggs size large|
|500 g||ground veal, lean|
|1 tsp||dried oregano||1 g|
|1 tsp||Dijon mustard||5 mL|
|30 g||goat cheese, sliced|
|8 slices||gluten-free bread|
|ground pepper to taste [optional]|
Before you start
These burgers can be cooked either in a pan on the stovetop or using an outdoor grill.
- Preheat the outdoor grill to medium-high heat.
- Heat one tablespoon of oil in a pan. Add the peppers then sauté 2 min over medium-high heat. Cover, then lower the heat to 'low' and let cook while preparing the meat.
- Put the egg in a bowl, then beat lightly. Add the ground meat, oregano, mustard, salt and pepper to taste. Mix well using a fork, then form one ball for each serving and insert one cheese slice into each meatball. Flatten the meatballs into thick patties.
- Lightly brush the patties with oil then place them on the grill. Cook until the burgers become golden coloured and the inside has lost its pink colour (the internal temperature should reach 80ºC/175ºF), about 10 min. Turn the burgers once midway through cooking.
- Alternatively, you may cook the burgers on a nonstick, heavy-bottom pan, over very high heat.
- Place each burger in between 2 slices of gluten-free bread, garnish with the peppers, then serve right away.
Nutrition Facts Table
per 1 Serving (250g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||3 ½||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Folacin, Magnesium, Vitamin A, Vitamin B1, Vitamin K
- Good source of :
- Fibre, Iron, Pantothenic Acid, Potassium, Vitamin D, Vitamin E
- Excellent source of :
- Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||3 ½|