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Juicy Veal Burgers and corn on the cob

Juicy Veal Burgers Recipe

Chef Adriana Martin
Make grilling season even more special with juicy veal burgers topped 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.
4.91 from 22 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican Cuisine
Servings 4
Calories 419 kcal

Equipment

  • 1 microplane
  • 1 Mixing bowl
  • 1 Plastic wrap
  • 1 cast iron skillet
  • 1 turner
  • 1 melting dome

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Expert tips for the best juicy veal burger:
  • 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.
Other Mexican-style veal burger variations:
    • 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.
 

Nutrition

Calories: 419kcalCarbohydrates: 27gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 112mgSodium: 548mgPotassium: 577mgFiber: 1gSugar: 4gVitamin A: 210IUVitamin C: 3mgCalcium: 282mgIron: 5mg
Keyword grilling, hamburger, veal
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