Ingredients
Instructions
In 10-inch non-stick skillet over medium heat, in 1 Tbsp. hot olive oil, cook onions 7 to 8 minutes or until browned and almost tender, stirring occasionally. Add vinegar and 1/8 tsp. salt. Reduce heat to low; cover and cook 3 to 5 minutes or until tender; set aside.
In 10-inch skillet over medium-high heat, in remaining 1 Tbsp. hot olive oil, cook mushrooms 2 minutes, stirring frequently. Add garlic, thyme and lemon zest and cook 2 minutes or until mushrooms are tender; cool.
In bowl, mix ground veal, mushroom mixture and remaining 1/4 tsp. salt. Shape into four 3/4-inch-thick patties.
Prepare a charcoal or gas grill or use a grill pan on top of stove over medium heat. Place rolls, cut-side down on grill; lightly toast. Remove rolls. Grill burgers 10 to 14 minutes, turning once or until internal temperature of 160° F. Place roll bottoms on serving platter. Top each bottom with lettuce leaf. Place burger on top of lettuce. Top each burger with sliced cheese, some balsamic onions and roll tops.
Pat Smith ()
Yum
Janice Putnam ()
Delicious