Name: Pastrami-Spiced Veal Burger
Ingredients: Coriander, mustard, paprika and brown sugar.; 12 Smoked Gouda, sliced thinly; 2 cups Sauerkraut, rinsed and drained; ¾ cup Mayonnaise; 1 oz Fresh breadcrumbs; 4 oz Milk; 2 tsp Salt; 2 lbs Ground veal; 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

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

05 Oct Pastrami-Spiced Veal Burger

Posted at 16:41h in by Kevin Enloe

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:

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:

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.

Coat the burgers with the spice mixture.

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:

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.

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