Scale

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

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.

Tip: *If serrano peppers are unavailable substitute half of another type of long green hot pepper or half a small poblano pepper.