Veal Burger with Cheese Curds and French Shallots

Ingredients

Patties

• 350 g (3/4 lb) ground Quebec Veal
• 100 g (1/4 lb) cheese curds, shredded
• 85 ml (1/3 cup) panko breadcrumbs
• 1 French shallot, chopped
• 4 garlic cloves, crushed
• 1 egg
• Salt and freshly ground pepper

Burgers

• 4 hamburger buns
• 4 or 8 slices cooked bacon
• 120 g (1/2 cup) mixed lettuce
• 60 g (1/4 cup) sundried tomatoes
• 5 ml (1 tsp) olive oil
• 85 ml (1/3 cup) mayonnaise
• 30 ml (2 tbsp) pesto
• 60 ml (4 tbsp) onion confit
• Butter (for the bread)

Preparation

Patties

1. Preheat the barbecue to 200°C (400°F).
2. Mix all the ingredients in a bowl and make 4 patties. Season with salt and pepper.
3. Place the patties over direct heat, then lower the heat to medium-low. Grill about 5 minutes on each side or until meat is cooked through.

Burgers

1. Spread butter on the buns. Set aside. 
2. While the patties are cooking, mix the mayonnaise with the pesto, and set aside in the fridge until ready for use.
3. When the patties are barbecued, toast the bread to your liking. Set aside.
4. Once the patties are ready, put the lettuce in a bowl and mix with olive oil and sundried tomatoes. Set aside.
5. When everything is ready, spread the pesto mayo on the buns and add patties followed with a teaspoon of. onion confit on each. Top with bacon slices and garnish with the sundried tomato salad mix.

Recipe from Folks and Forks.