Veal Mini-burgers and Mayonnaise Sauce

Ingredients

  • 500 g (1 lb) ground Quebec Veal
  • 12 mini-burger buns

Suggested toppings

Vary the mini-burgers’ flavours with the mayonnaises seasoned with flavours of international inspirations.

Samurai

  • 250 ml (1 cup) mayonnaise
  • 2 grilled red pepper without the skin, finely chopped (100 g)
  • 15 ml (1 tbsp) tomato paste
  • 2.5 ml (1/2 tsp) garlic flower
  • 5 ml (1 tsp) lemon juice

Thai

  • 250 ml (1 cup) mayonnaise
  • 5 ml (1 tsp) Chinese five spices blend
  • 15 ml (1 tbsp) Sriracha Asian pepper sauce
  • 5 ml (1 tsp) lime juice
  • 5 ml (1 tsp) soya sauce

Caribbean

  • 250 ml (1 cup) mayonnaise
  • 2.5 ml (1/2 tsp) allspice
  • 5 ml (1 tsp) Sriracha Asian pepper sauce
  • 5 ml (1 tsp) brown rum
  • 5 ml (1 tsp) lemon or lime juice

Aïoli

  • 250 ml (1 cup) mayonnaise
  • 50 g (1/4 cup) pitted Kalamata black olives

New Orleans

  • 250 ml (1 cup) mayonnaise
  • 10 ml (2 tsp) Cajun spices
  • 15 ml (1 tbsp) tomato paste
  • 5 ml (1 tsp) Bourbon

Indian

  • 250 ml (1 cup) mayonnaise
  • 5 ml (1 tsp) curry
  • 5 ml (1 tsp) curcuma
  • 5 ml (1 tsp) honey
  • 5 ml (1 tsp) lime juice

Preparation

  1. Shape the ground veal into the desired number of patties.
  2. Cook the patties over medium-high heat until they are golden on the outside, no longer pink inside, and are well done, with an internal temperature of 174°F (79°C).
  3. Serve with your favourite toppings.