Ingredient List:
2 lb — Provimi® Fine Ground Veal
1 pkg — Farm to Mkt Buns
2 Tbsp — Lesley Elizabeth Herb Seasoning
½ ea — Medium Red Onion — 1/16″ minced
1 tin — Grapeseed Oil
½ jar — Sun-Dried Tomato Delight drained and 1/16″ minced
1 ea — Steak Iron Grill Press — Bear Paws — BurgerPress
Garnish — ½ Red Onion — thin rings and Fresh Basil Leaves
Instruction:
Gently mix the ground veal with the Herb Seasoning and the Sun-Dried Tomato Delight using the Bear Paws to combine the ingredients, don’t overwork the mixture as this causes tough dry burgers. With wet hands divide mixture into 6 to 7 equal portions.
Gently form patties shaping them with the Burger Press. If you would like a zestier burger coat them lightly with Grapeseed Oil and a light dusting of Herb Seasoning.
Chill the burgers on a platter for at least 1 hour to overnight, separated by wax sheets and covered with plastic wrap.
Preheat griddle to medium heat (5–7 sec) hand hold. Using the Grill Press Cook the burger patties @ 3 minutes per side gently turn and repeat the press. Check internal temperature, and if necessary finish cooking to 165˚ internal temp with indirect heat. Top each burger with sliced Red Onion and Basil Leaves.
While burgers are finishing, spray the buns on the cut side with Grapeseed Oil. On the griddle toast the cut side of the until toasted and browned. Serve immediately topped with the garnish and more of the drained Sun-Dried Tomato Delight.
Enjoy!!
