Veal Burger Stuffed with Cheese Curds

Ingredients

• 800 g ground veal, by Maillard
• 2 tablespoons butter
• 1 yellow onion, cut in half and sliced thinly
• 2 tablespoons balsamic vinegar
• 2 tablespoons Montreal steak spices
• 200 g cheese curds, very cold
• 4 hamburger buns, grilled to taste
• Tomato slices
• Lettuce leaves
• 8 bacon slices, crispy cooked

Honey and Dijon Mayonnaise

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/2 teaspoon Provence herbs
• Salt and pepper from the mill

Preparation

1. In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and reserve in the fridge.
2. In a skillet over medium low heat, melt the butter and add the onion. Season with salt and pepper and toss. Cook for 8 to 10 minutes while stirring, to caramelize slowly. The onions should not brown, lower the heat if it is the case.
3. Add the balsamic vinegar and stir. Continue cooking for 2 minutes to reduce dry. Set aside.
4. In a large bowl, add the veal and steak spices and combine. Form 4 thin patties and distribute the cheese curds in the center. Cover everything with the rest of the ground veal, forming large patties.
5. Preheat the BBQ at maximum intensity. Reduce to medium intensity. Oil the grates.
6. Add the patties on the grates and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes.
7. Flip and repeat. Cook for 2 minutes, turn 45 degrees and cook 2 minutes, or until meat is fully cooked.
8. Build your burgers! Spread about 1 tablespoon mayonnaise on bottom bread and add caramelized onions. Place a veal patty followed by a few leaves of lettuce, a slice of tomato and two slices of bacon. Spread about 1 tablespoon mayonnaise (or ketchup) on the top bread, close your hamburger and poke with a large toothpick. Eat immediately!