Mini Cilantro-Seasoned Veal Burger

Mini Cilantro-Seasoned Veal Burger
Staff Writer
Mini Cilantro-Seasoned Veal Burger
Bordeaux

Mini Cilantro-Seasoned Veal Burger

Barbeque season may be over, but you can enjoy this modern take on a classic hamburger year-round! These zesty mini-patties made from veal, herbs, and onion can work as an appetizer or entrée. A rosé wine like a Bordeaux Clairet adds a gourmet touch to the dining experience.

6
Servings
181
Calories Per Serving
Deliver Ingredients

Notes

Wine Pairings

Traditional pairing: Pair with a fresh, gourmet Bordeaux rosé like Bordeaux Clairet.


Non-traditional paring: Select a generous and structured Bordeaux dry white wine from Graves or Pessac-Léognan.

Ingredients

  • 1 Pound lean ground veal fillet
  • 1 large onion, chopped
  • 6 cherry tomatoes
  • Chopped cilantro
  • Chopped parsley
  • Cumin
  • Salt and pepper

Directions

Combine veal, onion and herbs in a bowl, stirring well to obtain a homogeneous mixture. Season with salt, pepper and cumin to your liking.


Make 6 patties and flatten them. Leave overnight in fridge.


Cook the patties at the last minute for 6 minutes on each side over high heat, turning over only once.


Place between two slices of toasted sandwich bread or burger bun.


Using a wooden skewer, prick a cherry tomato into the top of the mini-burger.


Optionally, serve in a verrine glass or on a bed of young salad leaves.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
4g
17%
Cholesterol
66mg
22%
Protein
20g
43%
Vitamin A, RAE
2µg
0%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
65mg
15%
Fluoride, F
17µg
1%
Folate, total
5µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Niacin
4mg
29%
Phosphorus, P
140mg
20%
Selenium, Se
16µg
29%
Sodium, Na
48mg
3%
Water
45g
2%
Zinc, Zn
5mg
63%

Cilantro Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Cilantro Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

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