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Make grilling season even more special with a juicy veal burgers recipe with peppered Jack cheese and a creamy mix with roasted poblanos. The result is a Mexican-style veal hamburger full of flavor topped with cheesy rajas con queso. The perfect bite to tame the hunger this grilling season and beyond.
The juicy veal burgers recipe is a sponsored collaboration with Veal, Discover Delicious, funded by Beef Farmers and Ranchers.org. The ground veal was provided by Catelli Brothers, in business since 1946.
Why veal on a hamburger?
Ground veal is our choice because it is a lean protein with a delicate mild flavor that pairs well with many seasonings and flavors. It is perfect for making veal hamburgers.
A 3-ounce serving of cooked veal has about 170 calories and 27 grams of protein. Making it a sensible option when choosing a high protein diet.
Veal has less fat and cholesterol than beef and is a good source of riboflavin and B6.
Fresh ground veal is easy to find and somewhat affordable versus other cuts of meat. This ground meat is versatile and is available online and sold frozen.
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How to make the juicy veal burgers recipe.
For obtaining juicy veal burgers, it is essential to follow the following tips and recommendations:
Keep the ground veal cold and covered until ready to cook. Some chefs add ice cubes in addition to refrigeration.
When using onion and garlic to season, use a Microplane to puree those ingredients to keep the burger form and avoid it falling apart.
Avoid overworking the ground veal while making the patties. Squeezing and over-mashing make the ground veal mushy.
Never add salt to the ground veal before cooking. Instead, add a generous amount of Maggi seasoning or Worcestershire sauce while the cooking process, or season the grill with salt.
When cooking on the stovetop and use a cast-iron grilling pan. When the grilling pan is hot enough, brush it with cooking oil. And, until then, add the veal hamburgers.
Don’t be tempted to press down on your veal burger or move while it cooks. Juicy veal burgers are achieved when all juices are kept inside.
Cook the veal patties for three to five minutes at medium-high heat and then flip them.
The burgers will be ready when achieving an internal temperature of 160 degrees Fahrenheit tested with a meat thermometer.
You will know the burger is perfectly cooked when it has grilling marks on each side, is tender, and the center is slightly pink.
Eating a Mexican-style veal hamburger with creamy roasted poblanos is a totally different experience. The burger is decadent, the meat is tender, and the topping is luscious and cheesy.
How to serve the juicy veal burgers?
Veal pairs well with almost everything. And Mexican flavors aren’t the exception. To make a Mexican-style veal hamburger recipe, we made a classic “rajas con crema” using roasted poblanos, sliced onions, and shredded cheese.
The bread bun we chose is a buttery brioche with toasted sesame seeds. For the best burger experience, toast and warm the bread before using it.
We used sliced pepper jack cheese. We recommend adding one slice per veal pattie but don’t add it until the second flip and when the veal burger has cooked for about 6-8 minutes. Cover with a dome and let the cheese melt for a minute or two.
Serve the juicy veal burgers inside warm brioche buns and garnish each burger with one of two tablespoons of creamy roasted poblano mix. Grab the recipe poblano rajas recipe here.
Using the melted pepper Jack cheese and the creamy roasted poblano mix as the topper makes the juicy veal burgers dribble down your chin at first bite. That is the indication you are tasting one of the best burgers ever.
Serve the veal burgers with buttery sweet corn and your favorite drink. Micheladas and aguas frescas go nicely with this menu.
Other Mexican-style veal burger variations.
For those Mexican food lovers, many other variations go well with a veal burger. Below are other ideas on crafting the best Mexican veal gourmet burger.
For a fresh option, replace the roasted poblano garnish with guacamole and pico de gallo.
Cook Mexican chorizo and top the veal burgers with jack cheese and crispy chorizo.
Cook the juicy veal burgers recipe following the same instructions and serve them without the bun. Add a bowl of charro beans and a side of Mexican rice.
Juicy Veal Burgers Recipe
- 1 microplane
- 1 Mixing bowl
- 1 Plastic wrap
- 1 cast iron skillet
- 1 turner
- 1 melting dome
- 1 pound ground veal
- 1/4 onion medium size or half of a small onion
- 4 garlic cloves peeled
- 2 tablespoons cumin ground
- 1 teaspoon black pepper coarsely ground
- 2 tablespoons maggi seasoning or Worcestershire sauce
- 1 tablespoon corn oil
- 4 slices pepper Jack cheese
- 4 tablespoons cheesy roasted poblano garnish
- 4 brioche hamburger buns warmed
- Place the veal ground meat into a mixing bowl and keep it covered with plastic wrap and cold until ready to use.
- Use a Microplane to puree raw onion. Do the same with the garlic.
- Season the meat with the onion, garlic, ground cumin, and black pepper. And mix gently.
- Portion the seasoned ground veal meat to make four burgers.
- Form the burgers with your hands or a hamburger mold. Set them aside on a plate and keep them cold inside the fridge.
- Warm the cast iron skillet on high heat. Brush with cooking oil and reduce the heat to medium.
- Add the veal burgers one by one and drizzle with a generous amount of Maggi seasoning or Worcestershire sauce.
- Grill the burgers for three to five minutes, and flip them with a turner.
- Cook the burgers for another 3-5 minutes before adding the cheese.
- Add the one slice of cheese per burger and cover with the dome for 1-2 minutes to allow it to melt
- Warm the burger buns inside the oven or toast using a comal or a flat skillet.
- Stuff the buns with the veal burgers and garnish with creamy roasted poblanos.
- Keep the ground veal cold and covered until ready to cook. Some chefs add ice cubes in addition to refrigeration.
- Avoid overworking the ground veal while making the patties. Squeezing and over-mashing make the ground veal mushy.
- Never add salt to the ground veal before cooking.
- Don’t be tempted to press down on your veal burger or move it while it cooks. Juicy veal burgers are achieved when all juices are kept inside.
- Cook the veal patties for three to five minutes at medium-high heat and then flip them.
- The burgers will be ready when achieving an internal temperature of 160 degrees Fahrenheit tested with a meat thermometer.
- The burger is perfectly cooked when it has grilling marks on each side, is tender, and the center is slightly pink.
- For a fresh option, replace the roasted poblano garnish with guacamole and pico de gallo.
- Cook Mexican chorizo and top the veal burgers with jack cheese and crispy chorizo.
- Cook the veal burgers using the same recipe and serve them without the bun, paired with a bowl of charro beans and a side of Mexican rice.
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I have never tried a veal burger before, but it looks delicious in your pictures! I will have to give this a try! Thanks for the share!
Absolutely delicious! The seasonings in the burgers really came through and had everyone raving about them. Thank you so much for this recipe!
I don’t know why I’ve never used veal to make burgers before as it’s a meat I like a lot! These veal burgers look delicious and I love the sound of your roasted poblano garnish. Definitely on my to try list!
I love making veal burgers, but these are so juicy and delicious!! Definitely going to be a favourite in my kitchen 🙂
This recipe looks so tasty! We are going to make it this weekend, can’t wait to try it 😉