Greek-Style Veal Burger

Ingredients

• 500 g (1 lb) ground Quebec Veal
• 60 ml (1/4 cup) Kalamata olives coarsely chopped
• 2.5 ml (1/2 tsp) mix of Greek-style spices
• Salt and pepper to taste
• 60 ml (1/4 cup) crumbled feta cheese

Preparation

1. In a mixing bowl, place all ingredients except feta cheese and mix well.
2. When ingredients are well mixed, add cheese and mix carefully making sure to leave big chunks of cheese.
3. Make veal patties according to the size and shape of the bread to be used.
4. Preheat barbecue on high.
5. Sear veal meat on both sides and finish cooking on upper rack or lower heat of the barbecue.
6. Continue cooking until meat is brown on the outside and is no longer pink on the inside (internal temperature of 79°C (174°F)).
7. Serve in a toasted sesame seed flatbread (Greek-style) split in two.

Suggested topping: Tzatziki sauce and condiments of your choice. Serve with French fries.

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.