Pastrami-spiced veal burger with smoked gouda, sauerkraut and whole grain mustard on a marbled rye bun

Pastrami-Spiced Veal Burger

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Yield: 6 servings

Ingredients:

 Coriander, mustard, paprika and brown sugar.
 12 Smoked Gouda, sliced thinly
 2 cups Sauerkraut, rinsed and drained
 ¾ cup Mayonnaise
Burgers
 1 oz Fresh breadcrumbs
 4 oz Milk
 2 tsp Salt
 2 lbs Ground veal
Spice Mixture
 2 tsp Black peppercorns
 2 tsp Coriander seeds
 ½ tsp Mustard seeds
 1 tsp Sweet paprika
 1 tsp Onion powder
 ½ tsp Garlic powder
 1 tsp Brown sugar
 ½ cup Whole grain mustard

Preparation:

For the Burgers:
1

Place the breadcrumbs, milk, and salt in a bowl and soak the breadcrumbs until softened. Mix the veal with the breadcrumb mixture and combine to form six patties.

For the Spice Mixture:
2

Toast the peppercorns, coriander, and mustard seeds in a dry pan. Let cool and grind them with the paprika, onion powder, garlic powder, and brown sugar.

3

Coat the burgers with the spice mixture.

4

Heat a grill on medium-high heat. Grill the burgers to desired doneness adding a slice or two of cheese to each burger towards the end, to heat thoroughly and slightly melt.

To Assemble:
5

Spread the bottom of the bun with the mayonnaise, and top with whole grain mustard. Place the burger on the bottom, top with sauerkraut, and top with the bun.

Pastrami-spiced veal burger with smoked gouda, sauerkraut and whole grain mustard on a marbled rye bun

Ingredients

 Coriander, mustard, paprika and brown sugar.
 12 Smoked Gouda, sliced thinly
 2 cups Sauerkraut, rinsed and drained
 ¾ cup Mayonnaise
Burgers
 1 oz Fresh breadcrumbs
 4 oz Milk
 2 tsp Salt
 2 lbs Ground veal
Spice Mixture
 2 tsp Black peppercorns
 2 tsp Coriander seeds
 ½ tsp Mustard seeds
 1 tsp Sweet paprika
 1 tsp Onion powder
 ½ tsp Garlic powder
 1 tsp Brown sugar
 ½ cup Whole grain mustard

Directions

For the Burgers:
1

Place the breadcrumbs, milk, and salt in a bowl and soak the breadcrumbs until softened. Mix the veal with the breadcrumb mixture and combine to form six patties.

For the Spice Mixture:
2

Toast the peppercorns, coriander, and mustard seeds in a dry pan. Let cool and grind them with the paprika, onion powder, garlic powder, and brown sugar.

3

Coat the burgers with the spice mixture.

4

Heat a grill on medium-high heat. Grill the burgers to desired doneness adding a slice or two of cheese to each burger towards the end, to heat thoroughly and slightly melt.

To Assemble:
5

Spread the bottom of the bun with the mayonnaise, and top with whole grain mustard. Place the burger on the bottom, top with sauerkraut, and top with the bun.

Pastrami-Spiced Veal Burger


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