Ingredients
500 g (1 lb) Quebec grain-fed veal, ground
1 egg, beaten
60ml (1/4 cup) of 35% cream
45ml (3 tbsp) liquid honey
80ml (1/3 cup) dried tomatoes in oil, cut into pieces
45ml (3 tbsp) tomato paste
80ml (1/3 cup) fresh basil, coarsely chopped
10ml (2 tsp) dried tarragon
Salt and pepper
Olive oil
6 large hamburger buns
Mayonnaise
Condiments as preferred (mustard, cheese, tomatoes, lettuce, etc.,)
Boston lettuce leaves
Preparation
In a large bowl, mix the first eight ingredients well, then season with salt and pepper to taste.
Make 6 large patties with the veal-based mixture, and place them on a large, well-oiled serving plate.
Brush the top of the patties with oil and reserve.
Preheat the barbeque to medium-high heat. Scrape the grill well and oil.
Place the veal patties gently on the grill and lower the heat to medium.
Cover partially, and cook for 7 to 8 minutes on each side or until meat is no longer pink.
4 minutes prior to the end of cooking, place the hamburger buns on the grill and brown them on each side.
Remove the patties and the buns from the grill and serve immediately.
Brush the inside of the hamburger buns generously with mayonnaise and garnish each bun with lettuce and condiments according to preference.
Accompany with a tomato and cucumber salad, some salt and vinegar chips.
