
Homemade Veal Burger with Chorizo Piperade
Prep Time
Serves
Cooking Mode
1 tbsp Sensations by Compliments 100% Olive Oil
½ Le Sauciflard Chorizo Dry sausage (150 g), cut into small cubes
¼ pkg bacon, roughly chopped
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
¼ tsp each salt and pepper
1 lb ground veal
⅛ tsp each salt and pepper
4 slices smoked Cheddar or Gouda cheese
4 Sensations by Compliments Deluxe Hamburger Buns
8 fresh Compliments Basil leaves
1 tbsp Sensations by Compliments 100% Olive Oil
½ Le Sauciflard Chorizo Dry sausage (150 g), cut into small cubes
¼ pkg bacon, roughly chopped
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
¼ tsp each salt and pepper
1 lb ground veal
⅛ tsp each salt and pepper
4 slices smoked Cheddar or Gouda cheese
4 Sensations by Compliments Deluxe Hamburger Buns
8 fresh Compliments Basil leaves
Directions
1Heat 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.
2Preheat 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.
3Divide 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.
Disclaimer
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