Homemade Veal Burger with Chorizo Piperade

Prep time: 10min
Total time: 45min
Serves: 4
PIPERADE
1 tbsp
Sensations by Compliments 100% Olive Oil
15 mL
1/2
Le Sauciflard Chorizo Dry sausage (150 g), cut into small cubes
150 g
1/4 pkg
bacon, roughly chopped
125 g
1
yellow onion, thinly sliced
5
cloves garlic, minced
1
each red, yellow and green pepper, cut into thin strips
1 pkg
Compliments Romana Plum tomatoes, seeded and cut into thin strips
390 g
1/4 tsp
each salt and pepper
1 mL
BURGER
1 lb
ground veal
500 g
1/8 tsp
each salt and pepper
0.5 mL
4
slices smoked cheddar or gouda cheese
200 g
4
Sensations by Compliments Deluxe Hamburger Buns
8
fresh Compliments Basil leaves
1 burger/530 g
calories
930
fat
53 g
carbs
50 g
sugar
10 g
protein
62 g
cholestrol
230 mg
fibre
4 g
sodium
1740 mg

Directions

  1. BEAT oil in a skillet over medium-high heat. Cook chorizo and bacon for 3 to 5 min. or until bacon is crispy. Reduce heat to medium, add onion and cook 3 min., stirring frequently. Add garlic and peppers and cook 15 min., stirring frequently, until peppers start to soften. Add tomatoes, salt and pepper. Simmer for 7 to 10 min., stirring frequently, until liquid has almost evaporated. Keep warm.

  2. PREHEAT barbecue to medium-high. Form veal into 4 equal-size patties. Season with salt and pepper. Grill patties for 4 to 5 min. per side or until cooked through. In the last 2 min. of cooking, place a slice of cheese on each burger to melt.

  3. DIVIDE patties among buns, top each with 2 tbsp (30 mL) piperade and 2 basil leaves. Serve immediately. Refrigerate leftover piperade in a resealable jar for 6 days or freeze up to 3 months.