MEDITERRANEAN VEAL BURGERS

Total preparation and cooking time:  30 minutes (Makes 4 servings)

Ingredients

1 pound ground veal

1 loaf (8 ounces) focaccia bread (approx. 8-inch diameter)

1 egg

1/2 teaspoon salt

1/2 teaspoon pepper

4 round slices unpeeled eggplant (1/4 inch thick)

2 tablespoons prepared basil pesto

1/2 cup jarred roasted red peppers, rinsed, drained, cut into strips

1/3 cup prepared basil pesto

Instructions

1. Cut focaccia into 4 wedges; using serrated knife, cut each wedge horizontally in half.  Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia.  Place in food processor, fitted with steel blade, or blender container.  Cover; process into fine crumbs.  Reserve 1/4 cup crumbs for burgers.

2. In large bowl, combine ground veal, 1/4 cup bread crumbs, egg, salt and pepper, mixing lightly but thoroughly.  Shape into four 1/2-inch thick patties.  Brush both sides of eggplant slices with equal amounts of the 2 tablespoons pesto.

3. To broil: Place patties on rack in broiler pan so surface of meat is 4 inches from heat. Arrange eggplant around patties. Broil 8 to 10 minutes or until centers are no longer pink, and eggplant is tender, turning once.

4. Place focaccia, cut sides up, under broiler.  Grill 1 to 2 minutes.  Spread 1/3 cup pesto over cut sides of focaccia.  Place equal amounts of eggplant and red peppers on bottoms of focaccia; top with burgers.  Close sandwiches with focaccia tops.

COOK’S TIP:  Reserve remaining bread crumbs for other use; crumbs may be frozen, tightly covered, up to 3 months.  

To Grill: Place patties in center of grid over medium, ash-covered coals. Arrange eggplant around patties. Grill, uncovered, 10 to 12 minutes or until centers of patties are no longer pink and eggplant is tender, turning once.