Homemade Veal Burger with Chorizo Piperade

  • Prep Time 10 min
  • Total Time 45 min
  • Serves: 4

Ingredients

  • 1 tbsp Sensations by Compliments 100% Olive Oil 15 mL
  • 1/2 Le Sauciflard Chorizo Dry sausage (150 g), cut into small cubes 150 g
  • 1/4 pkg bacon, roughly chopped 125 g
  • 1 yellow onion, thinly sliced
  • 5 cloves garlic, minced
  • 1 each red, yellow and green pepper, cut into thin strips
  • 1 pkg Compliments Romana Plum tomatoes, seeded and cut into thin strips 390 g
  • 1/4 tsp each salt and pepper 1 mL
  • 1 lb ground veal 500 g
  • 1/8 tsp each salt and pepper 0.5 mL
  • 4 slices smoked Cheddar or Gouda cheese 200 g
  • 4 Sensations by Compliments Deluxe Hamburger Buns
  • 8 fresh Compliments Basil leaves

Directions

  • Step 1

    Heat oil in a skillet over medium-high heat. Cook chorizo and bacon for 3 to 5 min. or until bacon is crispy. Reduce heat to medium, add onion and cook 3 min., stirring frequently. Add garlic and peppers and cook 15 min., stirring frequently, until peppers start to soften. Add tomatoes, salt and pepper. Simmer for 7 to 10 min., stirring frequently, until liquid has almost evaporated. Keep warm.

  • Step 2

    Preheat barbecue to medium-high. Form veal into 4 equal-size patties. Season with salt and pepper. Grill patties for 4 to 5 min. per side or until cooked through. In the last 2 min. of cooking, place a slice of cheese on each burger to melt.

  • Step 3

    Divide patties among buns, top each with 2 tbsp (30 mL) piperade and 2 basil leaves. Serve immediately. Refrigerate leftover piperade in a resealable jar for 6 days or freeze up to 3 months.

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Nutrition Facts

  • Nutrition Description 1 burger/530 g
  • Calories 930
  • Fat 53 g
  • Carbs 50 g
  • Sugar 10 g
  • Protein 62 g
  • Cholesterol 230 mg
  • Fibre 4 g
  • Sodium 1740 mg