Stuffed Veal Sliders

Stuffed Veal Sliders from A Family Feast.

Your summer barbecues are about to get a whole lot more delicious!

The folks at Veal Made Easy asked us to create a summer barbecue recipe using ground veal – and we’re so excited to share these incredible Stuffed Veal Sliders with you today! Seriously – these are some of the best grilled burgers we’ve ever eaten! (And I think you’ll love them too!)

To make our Stuffed Veal Sliders, start with a patty made from ground veal, Italian sausage, milk-soaked bread, tomato juice, eggs and seasonings. Next place a mixture of provolone cheese, sun-dried tomatoes and pesto on top of the patty (a rich, flavorful mixture that is perfect with veal!) – then cover the filling with more of the veal mixture and pinch the sides closed.

Grill the patties (adding cheese if you would like)… These ‘extremely exceptional’ Stuffed Veal Sliders are so juicy and flavorful, they are sure to become your go-to burger recipe all summer long!

Total time: 1 hour
• Serves 12 sliders
• Prep time: 40 Minutes
• Cook time: 20 mins

• 12 strips of bacon
• 1 cup cubed soft bread cubes pressed into the cup (Fresh Italian bread with crusts removed is perfect)
• ¼ cup tomato juice
• ¼ cup whole milk
• 1 whole egg
• 1 pound ground veal
• ½ pound Italian sweet sausage removed from casing
• ½ cup minced onion
• 1 tablespoon minced fresh garlic
• ¼ cup fresh flat leaf parsley, chopped
• 1 tablespoon dry Italian herbs (or a mix of basil, oregano and thyme equal to one tablespoon total)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 12 slices provolone
• ¼ cup oil packed sun dried tomatoes, drained and chopped fine
• 1 tablespoon jarred pesto
• 12 slider rolls
• Mayonnaise, for each slider roll
• Romaine lettuce, shredded for each slider
• Two small tomatoes

1.) Cook bacon to crisp, cut in half to yield 24 pieces and set aside.
2.) In a large bowl, soak bread in tomato juice and milk. While mixture is soaking prepare the remaining ingredients.
3.) After the bread has soaked for at least 10 minutes, add egg and stir mixture to form a soft paste.
4.) Add veal, sausage meat, onion, garlic, parsley, herbs, salt and pepper. Mix just until combined and not over worked.
5.) Measure out twenty four (24) equal portions (about 1 ¾ ounces each).
6.) Lay out plastic or parchment on a sheet tray then flatten twelve ball portions into three inch rounds.
7.) Take a 4 inch cookie cutter and cut out 12 4-inch provolone circles and set those aside until later. Take the remaining cheese scraps and dice very small. There should be about ½ cup once diced. (more or less OK)
8.) In a separate small bowl, mix the diced provolone, sun dried tomato pieces and pesto. Mix to combine.
9.) Divide this mixture to the center of the twelve patties. Flatten out the remaining twelve balls and set over filling on each of the twelve.
10.) Pinch the edges to seal the top and bottom. Using the plastic or paper, lift the edge and lift each sealed patty into your hand one at a time, forming and shaping to get a perfect patty shape, with no filling showing trying not to press too hard in the center.
11.) Place these back on the sheet tray as you form and place tray in the refrigerator while heating your grill.
12.) Heat up your grill, getting one side as hot as it will get and the other side heated to a medium to low heat.
13.) Cut each slider roll and smear the bottom with mayonnaise. Place lettuce and tomato on bottom roll half and top tomato with two bacon pieces.
14.) Bring burgers and sliced provolone cheese to the grill. Brush the burger tops with with oil, then place all 12 sliders on the hot side of the grill, oiled side down. (Tip – Always oil the food, never oil the grill). Brush the other side of each burger with oil. Cook the veal burgers for two minutes, flip with a spatula, and cook for two more minutes. (Never press down on a burger with the spatula – pressing will cause the loss of juices and cause the burgers to be dry.)
15.) Move each burger to the cooler side of the grill, top with sliced provolone and close the grill for about two minutes or until cheese has melted and the slider is fully cooked. (In order to get the filling hot and the inside cheese to melt, the burgers should be fully cooked – around 160 degrees. Use a meat thermometer to ensure you’ve reached the correct temperature. )
16.) Place burgers on each prepared roll and enjoy.

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Posted in Meal Ideas with Veal

One Response

  1. Archi says:

    just going through the links again on FFF and saw this think I must have messid it the first time. I love asparagus but my husband doesn’t so I am thinking that this may be away to get it in without him noticing .

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