Heather Trim's veal pesto burger and barbecue poutine recipes
Published Monday, May 8, 2017 11:50AM EDT
Veal Pesto Burgers
Italian-inspired, these burgers are bursting with fresh flavours.
Preparation Time: 15 minutes
Grilling Time: 20 minutes
1/4 cup (50 mL) fresh Ontario Basil Leaves
2 tbsp (25 mL) grated Parmesan cheese
2 tbsp (25 mL) olive oil
1 clove Ontario Garlic, chopped
1-1/2 lb (750 g) lean Ontario Ground Veal
1 Ontario Egg, lightly beaten
1/4 cup (50 mL) dried breadcrumbs
1/2 tsp (2 mL) salt
1 large Ontario Onion, sliced
1 large Ontario Sweet Greenhouse or Field Yellow Pepper, sliced
1 200 g container Ontario Bocconcini Cheese, drained and sliced
1 Ciabatta baguette, cut into 6 pieces and sliced in half lengthwise
3/4 cup (175 mL) tomato sauce
30 fresh Ontario Basil Leaves
In food processor, combine basil, cheese, 1 tbsp (15 mL) of the oil and garlic; process until almost smooth. In large bowl, combine veal, egg, breadcrumbs, basil pesto, salt and pepper. Shape into 6 burgers.
In medium bowl, toss onion, yellow pepper and remaining 1 tbsp (15 mL) of oil. Place in grilling basket; grill, covered over medium-high heat, turning occasionally, until tender, about 5 minutes.
Place burgers on greased grill over medium-high heat. Grill, covered, for 5 to 7 minutes per side, or until no longer pink inside and thermometer inserted sideways into centre of each burger reads 160°F (71°C). Top with cheese; grill to melt.
Toast baguette cut side down on grill. Spread each baguette bottom with tomato sauce. Top with burger, grilled peppers and onion, basil and baguette top.
PROTEIN: 29 grams
FAT: 19 grams
CARBOHYDRATE: 37 grams
FIBRE: 2 grams
SODIUM: 820 mg
Preparation Time: 10 minutes
Cooking Time: 10minutes
Grilling Time: 10 minutes
Serves 4 to 6
5 unpeeled Ontario White Potatoes, cut each into 8 wedges
(about 3/4-inch/2 cm) thick
1 can (284 mL) beef gravy
2 tbsp (25 mL) red wine (optional)
1 sprig fresh Ontario Rosemary
2 tsp (10 mL) Worcestershire sauce
1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) salt
1-1/2 cups (375 mL) Ontario Cheese Curds (about 200 g pkg)
1 Ontario Green Onion, thinly sliced
In large pot of water, cover and bring potatoes to boil. Reduce heat and simmer until just fork-tender, about 5 minutes.
Meanwhile, in medium saucepan, combine gravy, wine (if using), rosemary and Worcestershire sauce. Bring to boil, reduce heat and simmer 2 minutes. Remove from heat; discard rosemary and keep warm.
Drain potatoes and pat dry. In large bowl, toss potatoes with oil, salt, and pepper to taste. Place on greased rectangular grill topper in single layer. Grill, covered, over medium-high heat for 6 to 9 minutes or until tender and golden brown, turning occasionally. Remove potatoes from grill and place in 8-inch (20 cm) square foil container.
Reduce heat to low. Sprinkle potatoes with cheese curds; place on grill. Grill, covered, until cheese is slightly melted, about 3 minutes. Serve on individual plates and drizzle each with 2 to 3 tbsp (25 to 45 mL) of gravy. Sprinkle with green onion.
1 Serving (When recipe serves 6):
PROTEIN: 11 grams
FAT: 11 grams
FIBRE: 3 grams
SODIUM: 720 mg
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