Veal Mini-burgers and Mayonnaise Sauce

Ingredients

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

Suggested toppings

• Dijon Mustard Maison Orphée, hot pepper relish, lettuce and tomatoes
• Caramelized onions, roasted multi-coloured peppers, lettuce 

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 79°C (174°F).
3. Serve with your favourite toppings.