Bistro Veal Burgers Recipes

PHILLY BURGER

Steps:

• Bobby's Perfect Patty
• Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
• Provolone
• Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
• Hot Peppers
• Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
• Roasted Peppers
• In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
• Onions
• Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

VEAL MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through.
• Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.
• Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!