Honey and Balsamic Veal Mini-Burgers

Ingredients

• 1 kg (about 2 1/4 lb) Quebec Veal blade roast or chuck roast
• Salt and pepper to taste
• 15 ml (1 tbsp) olive oil
• 1 onion chopped
• 15 ml (1 tbsp) chopped garlic
• 250 ml (1 cup) bottled barbecue sauce
• 80 ml (1/3 cup) balsamic vinegar
• 60 ml (1/4 cup) honey
• 10 ml (2 tsp) fresh thyme, chopped
• 1 bay leaf
• 12 brioche hamburger buns
• 500 ml (2 cups) spring lettuce mix

Preparation

1. Preheat barbecue to medium (approx. 180°C - 350°F).
2. Trim veal roast of excess fat. Season with salt and pepper.
3. On the hot, oiled barbecue grill, sear the roast for 2 minutes on each side. Transfer to a plate.
4. On the hot grill, heat the oil in a medium aluminum tray. Cook onion and garlic for 1 minute.
5. Pour the barbecue sauce, vinegar and honey into the tray, then place the roast on top. Add herbs. Turn the roast several times to coat well with the sauce. Cover the tray with aluminum foil.
6. Turn off the burners on one side of the barbecue. Place the tray on the grill above the turned-off burners for indirect cooking. Close the lid and cook for 2 hours to 2 hours 30 minutes, until the meat flakes easily with a fork or the internal temperature of the meat reaches 90°C (194°F) on a cooking thermometer.
7. Remove aluminum foil. Remove meat from tray, then flake with two forks. Return meat to tray and stir. Cover again with aluminum foil. Cook for a further 8-10 minutes on the hot grill with the burners turned off.
8. On the hot, oiled grill, brown the inside of the buns for a few seconds.
9. Garnish buns with shredded veal and mixed spring greens.

Photo credit: Pratico-Pratiques