Ingredients

Scale

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.