Veal & Mushroom Burger with Balsamic Onions
No matter the season, there's always room for burgers on the menu- especially when you have an easy burger recipe that is as unique as it is tasty. These Veal and Mushroom Burgers with Balsamic Onions will wow in a way that you won't expect, bringing a healthy dose of juiciness, tanginess, herbaceousness and deliciousness right to your dinner table.
2 Tbsp. olive oil, divided
2 onions (5 oz. each), cut lengthwise in half then crosswise into 1/4-inch thick slices
2 Tbsp. balsamic vinegar
1/4 tsp. plus 1/8 tsp. salt, divided
8 oz. mixed mushrooms*, trimmed and finely chopped
2 cloves garlic, minced
2 tsp. chopped fresh thyme
1 tsp. grated lemon zest
1 lb. ground veal
4 egg twist rolls, split
4 Boston lettuce leaves
4 slices thinly sliced provolone cheese
In 10-inch non-stick skillet over medium heat, in 1 Tbsp. hot olive oil, cook onions 7 to 8 minutes or until browned and almost tender, stirring occasionally. Add vinegar and 1/8 tsp. salt. Reduce heat to low; cover and cook 3 to 5 minutes or until tender; set aside.
In 10-inch skillet over medium-high heat, in remaining 1 Tbsp. hot olive oil, cook mushrooms 2 minutes, stirring frequently. Add garlic, thyme and lemon zest and cook 2 minutes or until mushrooms are tender; cool.
In bowl, mix ground veal, mushroom mixture and remaining 1/4 tsp. salt. Shape into four 3/4-inch-thick patties.
Prepare a charcoal or gas grill or use a grill pan on top of stove over medium heat. Place rolls, cut-side down on grill; lightly toast. Remove rolls. Grill burgers 10 to 14 minutes, turning once or until internal temperature of 160° F. Place roll bottoms on serving platter. Top each bottom with lettuce leaf. Place burger on top of lettuce. Top each burger with sliced cheese, some balsamic onions and roll tops.
Chef’s Tip: *You can use 8 oz. of any combination or type of mushroom variety.
Nutritional Information Per Serving
70 mg cholesterol; 0 g trans fat; 4 g fiber; 14 g total sugars; 15% DV calcium; 10% DV iron; 10% DV potassium.