VEAL BURGERS

VEAL BURGERS image

Yield 4 burgers

Number Of Ingredients 16

1 1/2 to 2 pounds ground veal
1/2 cup crumbled feta cheese
3 tablespoons chopped flat-leaf parsley
1 shallot, finely chopped
Salt and pepper, to taste
1 egg
1 egg white
Olive oil (for sprinkling)
1 fennel bulb, trimmed and thickly sliced
2 zucchini, trimmed and thickly sliced
2 yellow squash, trimmed and thickly sliced
1/4 cup torn fresh basil leaves
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 yellow tomato, sliced
1 bunch arugula, stems trimmed (optional)

Steps:

Light a charcoal grill without the rack in place. In a bowl, combine the veal, feta, parsley, shallot, salt, pepper, egg, and egg white. Mix well. Form into 4 patties. Rub the patties with oil and sprinkle with salt and pepper. In another large bowl, combine the fennel, zucchini, squash, basil, balsamic vinegar, and the 2 tablespoons of oil. Wrap half of the grill rack with foil, leaving the handles exposed. Poke holes all over the foil and set the rack in place. When the coals reach cooking temperature, set the burgers on the foil. Set the vegetables on the side of the rack without foil. Cover the grill and cook for about 4 minutes or until the vegetables are beginning to char. Turn the vegetables and burgers. Re-cover and cook for 3 minutes more or until the burgers are medium to medium rare (it's OK to cut inside to check). Remove the burgers from the grill. Continue cooking the vegetables, uncovered, until they are tender. Arrange the burgers and vegetables on a slice of tomato on each of 4 plates. Garnish with arugula, if using. Sprinkle the arugula with oil, salt, and pepper and serve at once.