Veal Burgers with Sauteed Peppers

Veal Burgers with Sauteed Peppers




1-1/pounds Cedar Springs ground veal
1 egg, slightly beaten
3 tablespoons finely chopped onion
1/teaspoon coarse grind black pepper
1/2 teaspoon salt
1-1/2 teaspoons vegetable oil
1/2 cup each red, green and yellow bell pepper strips (2-1/4 x 1/inch)
Bread or rolls, toasted (optional)


  1. Combine ground veal, egg, onion and pepper in large bowl, mixing lightly but thoroughly. (Mixture will be very moist.) Shape into six 1/2-inch thick patties.
  2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160ºF, turning occasionally. Season with 1/2 teaspoon salt.
  3. Meanwhile in 10-inch nonstick skillet, heat oil over medium heat until hot. Add bell peppers; cook and stir 5 minutes or until tender. Stir in 1/4 teaspoon salt. Spoon equal amounts of peppers on burgers. Serve burgers on bread, if desired.

COOK’S TIP: To broil, arrange patties on rack in broiler pan so surface of meat is 4 inches from heat. Broil 8 to 10 minutes, until instant-read thermometer inserted horizontally registers 160ºF, turning once.


Nutrition information per serving: 178 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 123 mg cholesterol; 374 mg sodium; 2 g carbohydrate; 0.5 g fiber; 22 g protein; 7.1 mg niacin; 0.4 mg vitamin B6; 1.2 mcg vitamin B12; 1.1 mg iron; 14.4 mcg selenium; 3.4 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc

Recipe and image provided by the Beef Checkoff Program  

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