Let’s elevate burger night with a Carolina twist by using a juicy veal patty with the classic chili, coleslaw and mustard fixings! This recipe uses ground veal which is naturally tender with a fine-grained texture and has a very subtle flavour making it a great fit for this burger. Recipe adapted from the original developed by Chef Joe Friday.
Veal Carolina Burger
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: Makes 5 servings 1x
Ingredients
Coleslaw
1 carrot, grated
Half head cabbage, thinly sliced or shredded
¼ cup (60 mL) fresh parsley, chopped
½ cup (125 mL) mayonnaise
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) liquid honey or granulated sugar
1 tsp (5 mL) ground turmeric
½ tsp (2 mL) salt
¼ tsp (1 mL) fresh ground pepper
Juice of 1 lemon
1 tbsp (15 mL) yellow mustard
Chili
1 lb (500 g) Ground Veal
¼ cup (60 mL) all-purpose flour
1 to 2 tsp (5 to 10 mL) chili powder
1 tsp (5 mL) onion powder
¼ tsp (1 mL) EACH salt and fresh ground pepper
1 cup (250 mL) no-salt-added veal stock or vegetable broth
Burgers
1 lb (500 g) Ground Veal
½ tsp (2 mL) EACH salt and fresh ground pepper
5 slices Cheddar cheese
5 hamburger buns
Yellow mustard
Instructions
- Coleslaw: Combine carrot, cabbage and parsley in a large bowl. Whisk together mayonnaise, vinegar, honey, turmeric, salt and pepper in a small bowl until well combined. Whisk in lemon juice and mustard. Pour the dressing over the cabbage mixture; toss until evenly coated. Cover and refrigerate for at least 1 hour before serving to allow the flavours to meld together or up to 8 hours.
- Chili: Brown veal over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until veal is browned. Drain off any fat. Sprinkle in flour, chili powder to your taste, onion powder, salt and pepper; cook, stirring, for 1 minute. Gradually stir in stock; bring to a simmer, scraping up brown bits stuck to pan. Reduce heat and simmer for about 3 minutes, stirring often, or until thick. Set aside.
- Burgers: Set kitchen fan to HIGH. Preheat a large cast-iron skillet or griddle over medium heat for about 10 minutes.
- Meanwhile, cut 5 squares of parchment paper. Combine ground veal, salt and pepper in a large bowl; gently mix with a fork (careful not to over-mix). Divide into 5 equal-sized portions. Shape each portion into a loose ball, being careful not to overwork the meat, and place each on a square of parchment.
- Flip each square of parchment with one ball of veal onto the hot skillet or griddle. Immediately press down firmly with a burger press or spatula to flatten meat into a thin patty. Peel off parchment. Repeat with the remaining veal, in batches as necessary, leaving enough space between them to avoid overcrowding. Cook without disturbing for about 2 to 3 minutes or until the edges start to brown. Flip each patty and cook for 1 to 2 minutes until starting to brown. Top with a slice of cheese and cook until a digital instant-read thermometer inserted sideways into the centre of each patty reads 160°F (71°C). Transfer to a plate and let rest.
- Toast cut sides of hamburger buns on a grill or in a toaster.
- Place burger patty on a bun bottom, then top with one-fifth of the chili, coleslaw and mustard to taste, and sandwich with the top bun.
Notes
Tips: Store extra coleslaw in an airtight container in the refrigerator for up to 2 days.
If there is any extra chili, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator or defrost in the microwave, if necessary, before reheating.
