Veal Burger with Pesto and Brie

Ingredients

• 500 g (1 lb) ground Quebec Veal
• 60 ml (4 tbsp) Pesto
• 4 slices of Brie cheese
• 4 Kaiser buns
• 4 slices of tomato

Preparation

1. Make 4 patties from the ground veal.
2. On the barbecue (BBQ), at medium-high heat, cook one side of the patties (approx. 5 min.) and then flip over to the other side.
3. Spread 15 ml (1 tbsp) of Pesto and 1 slice of Brie cheese on the cooked side of each patty.
4. Keep cooking until the meat on the outside is golden brown and has completely lost its red tint in the middle (internal temperature of 79°C or 174°F).
5. Place the patties of veal on pre-heated Kaiser buns, add a slice of tomato and serve with a crisp green salad on the side.