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Ingredients:
1 pound ground veal
1 loaf (8 ounces) focaccia bread
(approx. 8-inch diameter)
1 egg
1/2 Tsp salt
1/2 Tsp pepper
4 round slices unpeeled eggplant (1/4 inch thick)
2 Tbs prepared basil pesto
1/2 c jarred roasted red peppers, rinsed, drained, cut into strips
1/3 c prepared basil pesto
Method:
Cut focaccia into 4 wedges; using serrated knife, cut each wedge horizontally in half. Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia. Place in food processor, fitted with steel blade, or blender container. Cover; process into fine crumbs. Reserve 1/4 c crumbs for burgers.
In large bowl, combine ground veal, 1/4 c bread crumbs, egg, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties. Brush both sides of eggplant slices with equal amounts of the 2 Tbs pesto.
Place patties in center of grid over medium, ash-covered coals. Arrange eggplant around patties. Grill, uncovered, 10 to 12 minutes or until centers of patties are no longer pink and eggplant is tender, turning once.
Place focaccia, cut sides down, on grid. Grill 1 to 2 minutes. Spread 1/3 c pesto over cut sides of focaccia. Place equal amounts of eggplant and red peppers on bottoms of focaccia; top with burgers. Close sandwiches with focaccia tops.
COOK’S TIP: Reserve remaining bread crumbs for other use; crumbs may be frozen, tightly covered, up to 3 months. To broil, place patties on rack in broiler pan so surface of meat is 4 inches from heat. Broil 8 to 10 minutes or until centers are no longer pink, turning once.
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