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Make 4 patties from the ground veal.
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On the barbecue at medium-high heat, cook one side of the patties (approx. 5 min.) and then flip over to the other side.
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Spread 15 ml (1 tbsp) of Pesto and 1 slice of Brie cheese on the cooked side of each patty.
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Keep cooking until the meat on the outside is golden brown and has completely lost its red tint in the middle (internal temperature of 70°C or 160°F ).
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Place the patties of veal on pre-heated Kaiser buns, add a slice of tomato and serve with a crisp green salad on the side.
This recipe is courtesy of Veau du Québec.