maille® dijon veal burgers

Ingredients

• Servings: 4
• 1 pound ground veal
• 4 crusty bread rolls, split
• 1/4 cup lightly packed chopped fresh basil
• 1 egg
• 2 tablespoons maille® old style mustard, divided
• 1/2 teaspoon black pepper
• 1 medium red bell pepper, quartered

Recipe

• remove some bread from cut sides of top half of rolls, creating a pocket.
• place in food processor or blender. pulse to form fine crumbs. reserve 1/4 cup crumbs for burgers.
• combine ground veal, bread crumbs, basil, egg, 1 tbsp mustard and black pepper in large bowl, mixing thoroughly. shape into four 1/2-inch thick patties.
• place patties and bell pepper on oiled grid over medium, ash-covered coals.
• grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees f, turning occasionally. grill peppers 7 to 11 minutes until tender, turning occasionally. spread remaining 1 tbsp mustard on bottom half of rolls. place rolls, cut sides down on grid. grill until lightly toasted.
• cut pepper quarters in half lengthwise; place on roll bottoms.
• top with burgers. close sandwiches.