Apricot and Fresh Goat Cheese Veal Burger


  • 500 g (1 lb) ground Quebec Veal
  • 60 ml (1/4 cup) diced dried apricots
  • 60 ml (1/4 cup) fresh goat cheese
  • Salt and pepper to taste


  1. In a mixing bowl, mix all ingredients well.
  2. Make veal patties according to the size and shape of the bread to be used.
  3. Preheat barbecue on high.
  4. Sear veal meat on both sides and finish cooking on upper rack or lower heat of the barbecue.
  5. Continue cooking until meat is brown on the outside and is no longer pink on the inside (internal temperature of 79°C (174°F)).
  6. Serve in a toasted naan bread cut with a cookie cutter.


Suggested topping: Lettuce and mayonnaise.

Accompaniment: carrot salad.

Note: We suggest letting the mix sit in the refrigerator. In doing so, the spices continue to develop their flavours to give the meat a sharper taste. You can let the meat sit in the refrigerator for a maximum of 24 hours.