Chef Martino

Season 2008 Episode 08.13.08

Burger Supremo with Zesty Grilled Veggies

out of 10
User Rating
0 votes

By Users

Write A Review

Episode Summary

6 servings - 6 pattiesIngredients1 lb. ground veal (540g)1 lb medium ground beef (540g)3 tablespoons Dijon mustard4 tablespoons red wine (the bolder the flavour, the better)I small egg (optional)salt and fresh black pepperWe used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.DirectionsBreak up the two meats onto a platter, mixing the varieties, in a single layer.Don’t overmix at this point or meat will toughen. Set aside.In small bowl, blend mustard and wine.If desired, beat an egg into this mixture (this will help the patties keep their shape).Drizzle wine mixture over meat.Sprinkle with salt and pepper.With as little mixing as possible, combine all ingredients.Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.Makes 4-6 pattiesRecipe Source: Adapted from the Ultimate Burger Recipe - Canadian House & Home July 2008Zesty Grilled VeggiesIngredients3 Zucchini cut diagonally ( 1½ lb - 675g)6 peppers - 2 red. 2 green, 2 yellow ( 2lb - 900g) cut into ½ inch wide strips¼ cup Italian Dressing¼ cup parmesan grated cheeseDirectionsCover part of the barbecue with heavy foil before preheating.Spread the vegetables over the foil.Grill for 10 minutes or until crisp and tender, turning occasionally.Place in a bowl and add the Italian dressing, tossing to coat.Sprinkle with the grated Parmesan cheese.moreless

Watch Full Episode

Episode Discussion

Join the discussion of this episode Episode Discussion

Trivia, Notes, Quotes and Allusions

See All Trivia, Notes, Quotes and Allusions Trivia & Quotes