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Grilled Veal & Bacon Burger



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5-1/2 lb. ground veal (IMPS/NAMP 396)
12 oz. veal bacon, cooked, diced (1/4-inch)
2 ea. eggs
2-1/2 cups sour cream & onion potato chips, coarsely crushed
1/3 cup coarse unseasoned dry bread crumbs
1/3 cup finely chopped shallots
1/4 cup Dijon-style mustard
2 tsp. minced fresh rosemary leaves
2 tsp. minced fresh sage leaves
1 tsp. coarse grind black pepper
2 cups heavy mayonnaise
1/3 cup sun dried tomato puree
1/4 cup basil pesto
1/2 tsp. cayenne pepper
butter spray, as needed
12 ea. sesame seed buns, split
12 tbsp. unsalted butter, melted
24 ea. tomato slices
12 ea. kale leaves
12 ea. dill pickle wedges
waffle fries, as needed


  1. 1
    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.
  2. 2
    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.
  3. 3
    Spray both sides of one burger with butter spray. Place on grill. Cook 16 to 17 minutes to medium (160°F) doneness, turning occasionally.
  4. 4
    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.


Champps Americana, Denver, CO, Chef Andre Halston

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preparation methods
cuisines European, North & South American, Other South American
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