|
Cheese & Veal Burgers |
Printer Friendly Copy |
 |
|
| Makes 4 |
Prep 10 mins |
Cooking 10 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
450g veal mince (ideally15-20% fat)
2 tbsp Worcestershire sauce
8 cheddar or Red Leicester slices
5 tbsp tomato ketchup
2 tbsp mayonnaise
4 large, soft brioche buns or burger buns, halved
4 thick iceburg lettuce leaves
4 thick slices of beefsteak tomatoes
4 very thin slices red onion
2 gherkins, thinly sliced
|
|
-
Put the meat and
Worcestershire sauce in a bowl and season with black
pepper and salt. Mix together well, then shape the meat
into 4 thin, flat burgers. Chill until needed. Can
be made a day ahead.
-
Combine the ketchup and the
mayonnaise in a bowl to make a sauce.
-
Using a griddle pan on the
hob, cook the burgers over a high heat for 2 mins on each
side. Top each with 2 slices of cheese and cook for
another 30 seconds until the cheese has melted, then
remove from teh heat. Toast the buns for a few seconds on
the cut-side.
-
Spread a little of the spicy
sauce on the base of each bun and top with the lettuce,
tomato, a burger patty, onion and pickles. Top with the
bun lid and eat straight away.
|
|
DAILY
DINNERS 
