Mediterranean Veal Burgers
1 lb ground veal
1 loaf (8 ounces) focaccia bread (approx. 8-inch diameter)
1/2 tsp salt
1/2 tsp pepper
4 round slices unpeeled eggplant (1/4 inch thick)
2 Tbs prepared basil pesto
1/2 cup jarred roasted red peppers, rinsed, drained, cut into strips
1/3 cup prepared basil pesto
- Cut focaccia into 4 wedges; using serrated knife, cut each wedge horizontally in half. Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia. Place in food processor, fitted with steel blade, or blender container. Cover; process into fine crumbs. Reserve 1/4 cup crumbs for burgers.
- In large bowl, combine ground veal, 1/4 cup bread crumbs, egg, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties. Brush both sides of eggplant slices with equal amounts of the 2 Tbs pesto.
- Place patties in center of grid over medium, ash-covered coals. Arrange eggplant around patties. Grill, uncovered, 10 to 12 minutes or until centers of patties are no longer pink and eggplant is tender, turning once.
- Place focaccia, cut sides down, on grid. Grill 1 to 2 minutes. Spread 1/3 cup pesto over cut sides of focaccia. Place equal amounts of eggplant and red peppers on bottoms of focaccia; top with burgers. Close sandwiches with focaccia tops.
COOK’S TIP: Reserve remaining bread crumbs for other use; crumbs may be frozen, tightly covered, up to 3 months. To broil, place patties on rack in broiler pan so surface of meat is 4 inches from heat. Broil 8 to 10 minutes or until centers are no longer pink, turning once.