For Veal & Bacon Burgers: Combine burger ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each. Cover and refrigerate.
For Sun Dried Tomato-Pesto Sauce: Combine ingredients such as mayonnaise, tomato puree, basil pesto and cayenne pepper in small bowl; whisk 2 minutes. Cover and refrigerate up to 10 days.
Spray both sides of one burger with butter spray. Place on grill. Cook 16 to 17 minutes to medium (160°F) doneness, turning occasionally.
Brush cut surfaces of bun with 1 Tbsp butter; toast on flat-top grill until golden. Top burger with 2 tomato slices; top tomato with 2 Tbsp Tomato-Pesto Sauce. Serve burger in bun. Garnish with kale and pickle. Serve with fries.