Merguez-Style Veal Burger

Ingredients

• 500 g (1 lb) ground Quebec Veal
• 1 clove of garlic finely chopped
• 15 ml (1 tbsp) paprika
• 5 ml (1 tsp) Cayenne pepper (spicy) or 2.5 ml (1/2 tsp) (medium spicy)
• 5 ml (1 tsp) oregano
• 2.5 ml (1/2 tsp) crushed anise seeds

Preparation

1. In a mixing bowl, mix all ingredients well.
2. Make veal patties according to the size and shape of the bread to be used (in this case, half-moon shape).
3. Preheat barbecue on high.
4. Sear veal meat on both sides and finish cooking on upper rack or lower heat of the barbecue.
5. Continue cooking until meat is brown on the outside and is no longer pink on the inside (internal temperature of 79°C (174°F)).
6. Serve in a toasted naan bun folded in two.

Suggested topping: mustard of your choice (Meaux, Dijon, etc). Serve with couscous salad.

Note: we suggest letting the mix sit in the refrigerator. In doing so, the spices continue to develop their flavours to give the meat a sharper taste. You can let the meat sit in the refrigerator for a maximum of 24 hours.