Dried Tomatoes and Basil Veal Burger


  • 500 g (1 lb) ground Quebec Veal
  • 30 ml (2 tbsp) chopped dried tomatoes in oil
  • 15 ml (1 tbsp) dry basil
  • 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 all 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 ciabatta bun.


Suggested topping: top with condiments and ingredients of your choice. Serve with mixed salad.

Version with cheese: at the end of cooking, melt a piece of brie or camembert on the patty with a touch of pesto.


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.