STYLE

Brie and veal burgers perfect barbecue fare for upcoming long weekend

08/27/2012 01:35 EDT | Updated 10/27/2012 05:12 EDT
Melted brie and ground veal patties will be a sure-fire hit as you entertain friends over the Labour Day weekend.

Fresh local peaches join burgers on the plate in this special grilling treat you will want to replicate over and over.

Brie Brazier

650 g (1 1/3 lb) lean ground veal

30 ml (2 tbsp) Dijon mustard

30 ml (2 tbsp) honey

30 ml (2 tbsp) chopped chives

1 egg

150 ml (2/3 cup) breadcrumbs

Salt and freshly ground pepper, to taste

20 ml (4 tsp) olive oil

10 ml (2 tsp) balsamic vinegar

1 red onion, cut into thick slices

2 peaches, pitted and quartered

4 to 6 rosemary or whole-grain buns

125 g (4 oz) brie, sliced

4 to 6 lettuce leaves, washed and pat-dried

Heat barbecue to medium-high heat or oven to 220 C (425 F).

In a mixing bowl, place veal, mustard, honey, chives, egg and breadcrumbs. Season with salt and pepper, combine and divide preparation into 4 to 6 portions. Shape into patties and set aside.

In a mixing bowl, place oil and vinegar. Season to taste. Add onion and peaches. Toss until coated with mixture.

Place patties, onion and peaches on grill or on a parchment-covered baking sheet in centre of oven. Grill onion and peaches to taste. Cook burgers for 12 to 15 minutes, turning once.

Heat buns. Place brie on top and let melt for 2 minutes. Assemble burgers, garnish with onion, peaches, lettuce and serve.

Makes 4 to 6 servings.

Tip: You can also cook the burgers in a skillet over medium-high heat for 5 to 7 minutes per side.

Source: Dairy Farmers of Canada.

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