Open Face Veal Burgers
These Open-Face Burgers are an easy weeknight meal any night of the week. These burgers will take your dinner to the next level. The patties are made with Ground Veal, perfectly seasoned and served with homemade flatbreads.
The best veal burgers start with ground veal mixed with the perfect seasoning blend and a small amount of fat to keep the patties moist. I prefer using extra-virgin olive oil instead of melted butter, bacon fat, or duck fat for moisture. The spices and seasoning mixture and olive oil are clean eating options for a delicious meal.
Why an OpenFace Burger
Why not? Let’s be different for a short while. It won’t hurt anyone. And by the way, once you add the toppings you will feel as if you were eating at a restaurant. Now, how about that? The Gourmet Chef in you is about the emerge. 🙂
I decided to make it an open-face burger because I am in love with my recipe for skillet flatbreads. I am addicted to bread and I don’t think I can stop eating it. Homemade bread is the best! There’s nothing better than the smell of fresh-baked bread.
The Skillet Flatbreads are best because their freshness makes the burgers even more delicious. The recipe is quite easy to follow. You can even make the bread at the same time you are preparing the burgers. How about a dose of healthy cooking for dinner for the whole family?
The seasoning
For any type of burger to be flavorful, you must have the right ingredients. Meat burgers are very popular, especially during the summer months.
Our seasoning blend consists of dried parsley (you can also use fresh parsley), Noubess Steak Seasoning, salt, onion, and extra-virgin olive oil. Everything is added and mixed with the ground veal. No egg yolk and no breadcrumbs.
Unlike turkey burgers or turkey meatballs, the veal patties will hold their shape. The trick is to refrigerate them for at least 30 minutes. This way, the seasoning would have permeated the ground veal and the cold would help seal in all the flavors.
But if you are using an indoor or outdoor grill, I would recommend adding one egg yolk. Although it is not necessary if you are someone who is not a constant burger flipper. Just let it do its thing.
Cooking the burgers
For this particular recipe, I prefer using a cast iron griddle or grill. Griddles are efficient and help the foods cook evenly.
My favorite trick is to apply only a coating of oil. Either use a basting brush to brush the oil on the pan or use a cooking oil spray. I then place the patties on the hot grill and let them cook.
You can grill or bake the burgers. If you plan on grilling as mentioned earlier, add one egg to the mixture if you want but not necessary. If you choose to bake, this is almost similar to baked meatballs with the exception that the patties are flattened.
My preference is the cast iron grill pan for even cooking and a slightly charred taste. Baked burgers do not interest me.
The best way to tell if your veal burgers are done is to use a meat thermometer. You can also make sure that the patties have plenty of time to evenly cook, usually 6-8 per side under medium-high heat. If using a thermometer, insert it into the thickest part of each patty and remove it from the heat when the internal temperature reaches 165°F or more.
Tips and Notes:
- Add extra virgin olive oil for flavor and moisture
- Place the seasoned ground veal or patties in the refrigerator to allow proper time for flavoring and for the meat to firm up a bit.
- Use a spatula to flip the burgers. Much more efficient and to avoid breakage.
- Always let the cooked patties rest for about 3 to 5 minutes before serving them.
- You can use ground beef or ground turkey.
How about toppings?
The usual topping is fine. Tomatoes, lettuce, or cheese are mostly preferred. But you can be a bit adventurous with the following:
Enjoy my recipe for Open face Veal Burger.
Open Face Veal Burger
Ingredients
- Skillet Flatbread Recipe
- 1 lb 80% lean ground veal
- ¼ cup chopped fresh parsley
- 1 egg optional
- 2 tbsp Noubess Steak Seasoning
- 1 small onion chopped
- Salt and pepper to taste
Instructions
- Prepare your skillet flatbreads. While the dough is resting prepare the ground veal.
- Combine ground veal, parsley, egg (if using), Noubess Steak Seasoning, salt in a large bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
- Place the patties in the refrigerator for at least 15 – 30 minutes.
- Remove the patties from the refrigerator, and cook them of a prepared cast iron grill pan. Grill veal, uncovered, 6-8 minutes per side until an instant-read thermometer inserted horizontally into center registers 160°F.
- Make your flatbread. Spread mustard, mayo, or your preferred condiment on the flatbread. Top with burgers and lettuce, tomatoes, and capers
Notes
- Add extra virgin olive oil for flavor and moisture
- Place the seasoned ground veal or patties in the refrigerator to allow proper time for flavoring and for the meat to firm up a bit.
- Use a spatula to flip the burgers.
- Much more efficient and to avoid breakage.
- Always let the cooked patties rest for about 3 to 5 minutes before serving them.
- You can use ground beef or ground turkey.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Open Face Veal Burger
Ingredients
- Skillet Flatbread Recipe
- 1 lb 80% lean ground veal
- ¼ cup chopped fresh parsley
- 1 egg optional
- 2 tbsp Noubess Steak Seasoning
- 1 small onion chopped
- Salt and pepper to taste
Instructions
- Prepare your skillet flatbreads. While the dough is resting prepare the ground veal.
- Combine ground veal, parsley, egg (if using), Noubess Steak Seasoning, salt in a large bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
- Place the patties in the refrigerator for at least 15 - 30 minutes.
- Remove the patties from the refrigerator, and cook them of a prepared cast iron grill pan. Grill veal, uncovered, 6-8 minutes per side until an instant-read thermometer inserted horizontally into center registers 160°F.
- Make your flatbread. Spread mustard, mayo, or your preferred condiment on the flatbread. Top with burgers and lettuce, tomatoes, and capers
Notes
- Add extra virgin olive oil for flavor and moisture
- Place the seasoned ground veal or patties in the refrigerator to allow proper time for flavoring and for the meat to firm up a bit.
- Use a spatula to flip the burgers.
- Much more efficient and to avoid breakage.
- Always let the cooked patties rest for about 3 to 5 minutes before serving them.
- You can use ground beef or ground turkey.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
