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Pastrami-Spiced Veal Burger

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

 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
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.

Nutrition Facts

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Serving size