Thick and juicy grilled veal burgers become company fare when served with colorful bell peppers on toasted whole grain bread.
1-1/2 pounds ground veal
1 large egg, lightly beaten
3 tablespoons finely chopped onion
1/2 teaspoon ground black pepper
3/4 teaspoon salt, divided use
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup yellow bell pepper strips
1-1/2 teaspoons vegetable oil
6 rolls or buns, toasted (optional)
Combine veal, egg, onion and pepper, mixing lightly but thoroughly. (Mixture will be very moist.) Shape into 6 patties, each about 1/2-inch thick. Arrange on rack of broiler pan.
Broil 4-inches from heat, 4 to 5 minutes per side or to desired doneness. Or place burgers on grid over medium coals and grill 10 to 12 minutes, turning once. Season with 1/2 teaspoon of the salt.
Meanwhile, cook bell pepper strips in oil in a medium nonstick skillet until tender. Stir in remaining 1/4 teaspoon salt. Serve burgers on rolls or buns topped with peppers.
Makes 8 servings.