Toulouse-Style Veal Burger

Ingredients

• 500 g (1 lb) ground Quebec Veal
• 30 ml (2 tbsp) breadcrumbs
• 30 ml (2 tbsp) dry white wine
• 2 French shallots finely chopped
• 1 pinch of nutmeg (optional)
• Salt and pepper to taste

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.
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 thintini bun.

Suggested topping: tomatoes, lettuce, French shallots and mayonnaise. Serve with homemade chips.

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.