Ingredients
- 16 ounces veal ground
- 8 ounces white button mushrooms, chopped fine
- 3 ounces bread crumbs
- 3 ounces milk
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 tablespoons parsley, chopped
- 4-6 slices muenster cheese
- 4-6 ciabatta rolls
Topping:
- 2 tablespoons Canola Oil
- 6 ounces white button mushrooms sliced
- 1/4 cup steak sauce
- 2 tablespoons parsley, chopped
Instructions
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In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley.
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Form the meat mixture in 8-12 burgers, about 2-1/2 ounces per patty. Place one slice of Muenster cheese on half of the burgers and top with the second burger. Seal the two burgers together.
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To make the topping, heat canola oil in a medium sauté pan. Add the mushrooms and brown for 2-3 minutes. Add the steak sauce, and chopped parsley. Stir to incorporate. Reserve warm.
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Grill each burger for 2-3 minutes each side or until the burgers reach an internal temperature of 160°F.
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Serve on toasted Ciabatta rolls and top with 2 tablespoons of mushroom topping.
