Veal Burgers Stuffed with Gruyere & Scallions
1 cup gruyere cheese, grated
1/3 cup finely chopped green onions
1 1/4 pounds ground veal
2 teaspoons Worcestershire sauce
1 teaspoon salt
teaspoon ground black pepper
1/2 cup mayonnaise
2 teaspoons whole-grain mustard
1 teaspoon grated lemon peel
1 teaspoon sage, minced
2 tablespoons olive oil
4 large buns/rolls, split, toasted
Sauteed mushrooms (optional)
In medium bowl, mix cheese and green onions. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide each veal portion in half, forming two round, identical patties (or to fit your buns). Place 1/4 of the cheese mixture on one patty; top with second patty. Seal the patty edges well to enclose cheese mixture. Repeat with remaining 3 portions.
In a small bowl, mix mayonnaise, mustard, lemon peel and sage.
Heat 2 tablespoons oil in a large skillet over moderate-high heat. Add burgers and cook until cheese melts, about 6 minutes per side.
Spread mayonnaise mixture on burgers and top with mushrooms.
It is OK to email this member (but you must sign in first).