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