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Veal and Watermelon Burgers
(20)
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Preparation
20 min
Cooking
15 min
Servings
4
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Nutrition Facts
Categories
Ingredients
Herb Sour Cream
1/2 cup (125 ml) sour cream
2 tablespoons (30 ml) chopped fresh basil
1 teaspoon (5 ml) chopped fresh oregano
Salt and pepper
Patties
1 lb (454 g) ground veal
1/2 cup (125 ml) grated
Parmigiano-Reggiano
cheese
2 tablespoons (30 ml) breadcrumbs
1 egg
1 tablespoon (15 ml) store-bought pesto
1 teaspoon (5 ml) jalapeño Tabasco sauce
1/2 teaspoon (2.5 ml) salt
Hamburgers
4 hamburger buns
Dijon mustard
2 cups (500 ml) watermelon, cut into thin slices
2 tablespoons (30 ml) chopped fennel fronds (optional)
1 lime, quartered
Preparation
Herb Sour Cream
In a bowl, combine all ingredients. Season with salt and pepper. Set aside.
Patties
Preheat one side of the grill, setting burner to high. Oil the grate.
In a bowl, combine all ingredients. With your hands, shape four patties.
Grill patties for about 4 minutes per side or until cooked through.
Hamburgers
Toast buns. Spread the inside of buns with mustard. Drizzle herb sour cream generously on bottom buns. Top with patties. Garnish with melon slices and fennel. Drizzle with lime juice. Cover with top buns.
Personal Note