Enjoy these burgers bun-less on top of a salad of spring mix greens and dress with the aji sauce, a Peruvian-style hot pepper sauce. For hardcore burger in bun lovers, replace the greens and pitas with buns and be sure to spread the sauce on both top and bottom buns for a fresh spice flavour that envelopes the burger on both sides!
Grilled Veal Burgers with Aji Sauce
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: Makes 6 servings 1x
Ingredients
1½ lb (750 g) Ground Veal
3 tbsp (45 mL) EACH chopped fresh cilantro and parsley
3 cloves garlic, minced
3 tbsp (45 mL) red wine vinegar
½ tsp (2 mL) EACH salt and pepper
8 cups (2 L) spring mix salad greens
Halved grape tomatoes, chopped cucumber and sliced red onion (optional)
Grilled pitas (optional)
Aji Sauce
1 cup (250 mL) lightly packed fresh cilantro leaves
2 jalapeño peppers, halved and seeded (or 1 hot banana pepper)
1 small serrano pepper, halved and seeded (see Notes*)
2 cloves garlic, coarsely chopped
⅓ cup (75 mL) mayonnaise
¼ cup (60 mL) crumbled queso fresco or feta cheese
2 tbsp (30 mL) fresh lime juice
Pinch EACH salt and pepper
Instructions
- Combine veal, cilantro, parsley, garlic, vinegar, salt and pepper in a large bowl; gently mix with a fork, just until combined (careful not to over-mix).
- Divide mixture into 6 equal balls and flatten out to about ½-inch (1 cm) thick patties. Place on a plate or baking sheet; press a dimple in centre of each patty. Cover and refrigerate for 30 minutes.
- Aji Sauce: Meanwhile, combine cilantro, jalapeño peppers, serrano pepper and garlic in a blender or food processor. Pulse a few times to break up mixture. Add mayonnaise, queso and lime juice and purée until very smooth, scraping down sides as necessary. Transfer to a bowl; set aside.
- Grill patties in a closed preheated barbecue over medium heat (350°F/180°C) for 12 to 15 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into the centre of each patty reads 160°F (71°C).
- Place veal burgers on salad greens and garnish with tomatoes, cucumber and red onion, as desired. Drizzle with Aji Sauce and serve with grilled pita, if desired.
Notes
Tip: *If serrano peppers are unavailable substitute half of another type of long green hot pepper or half a small poblano pepper.
