Recipe By Maille
Published Aug 4th
Maille® Dijon Veal Burgers
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 251.8

Grilled veal burgers seasoned with fresh basil and mustard are served atop grilled red peppers in toasted crusty rolls.

Recipe Ingredients

  • 1 pound ground veal
  • 4 crusty bread rolls, split
  • ¼ cup lightly packed chopped fresh basil
  • 1 egg
  • 2 tablespoons Maille® Old Style Mustard, divided
  • ½ teaspoon black pepper
  • 1 medium red bell pepper, quartered

Cooking Directions

  1. 1 Remove some bread from cut sides of top half of rolls, creating a pocket.
  2. 2 Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers.
  3. 3 Combine ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties.
  4. 4 Place patties and bell pepper on oiled grid over medium, ash-covered coals.
  5. 5 Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted.
  6. 6 Cut pepper quarters in half lengthwise; place on roll bottoms.
  7. 7 Top with burgers. Close sandwiches.

Nutrition Facts

  • Calories 251.8
  • Carbohydrate 24.6 g
  • Cholesterol 104.4 mg
  • Fat 8.1 g
  • Fiber 1.6 g
  • Protein 18.4 g
  • Saturated Fat 2.4 g
  • Sodium 427.8 mg
  • Sugar 2 g


  1. Used a sesame seed bagle with middle cut out lightly toasted. Used some ordinary seasoned bread crumbs instead. Cooked to 172 degrees on meat thermometer. Came out great.
  2. I found that this tasted good but would have had very little flavor (no onions, no garlic, no salt) without the mustard topping (which I almost forgot to add except for the fact that the burger definitely needed something). The fresh basil and mustard combination in the meat smelled awesome when I was mixing it - Read more ...