Veal Burgers with Mustard

I don’t think I would ever buy just ground veal, but this would be a good use for those meatloaf mixes you see in the store.  You know.  The ones that contain ground beef, ground pork, and ground veal.  Or you could also use ground beef, turkey, or pork.  This recipe comes off the label for Maille whole grain mustard.  Good stuff.  Okay, really great mustard.

Veal Burgers with Mustard


  • 1 pound ground veal
  • 4 crusty bread rolls, split
  • 1/4 cup lightly packed chopped fresh basil
  • 1 egg
  • 2 tablespoons mustard, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 red bell pepper, quartered


Remove some bread from cut sides of the top half of the 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 tablespoon mustard and black pepper in a 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 – 12 minutes until internal temperature reaches 160 degrees F, turning occasionally, but not pressing all the juice out.  Grill peppers 7 – 11 minutes until tender, turning occasionally.  Spread remaining 1 tablespoon 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.  Enjoy.

Serves 4.

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