Veal and Mushroom Burgers with Balsamic Onions

June 5, 2018
2 Reviews (4.50 out of 5)
Serves 4
Prep time
Cook Time


  • 2 Tablespoons
    olive oil, divided
  • 2
    onions, cut lengthwise in half, then crosswise into 1/4-inch thick slices
  • 2 Tablespoons
    balsamic vinegar
  • 1/4 + 1/8 Teaspoon
    salt, divided
  • 8 Ounces
    mixed mushrooms*, trimmed and finely chopped
  • 2 cloves
    garlic, minced
  • 2 Teaspoons
    chopped fresh thyme
  • 1 Teaspoon
    grated lemon zest
  • 1 Pound
    ground veal
  • 4
    egg twist rolls, split
  • 4
    Boston lettuce lealves
  • 4
    slices thinly sliced provolone cheese
  • *
    You can use 8 oz. of any combination or type of mushroom variety


  1. 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.

  2. 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.

  3. In bowl, mix ground veal, mushroom mixture and remaining 1/4 tsp. salt. Shape into four 3/4-inch-thick patties.

  4. 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.

Nutrition: Nutrition Information per serving (1 Burger): 550 Calories; 25g Total Fat; (8g Sat Fat; 0g Trans Fat); 70mg Chol; 510mg Sodium; 54g Total Carb; (4g Fiber; 14g Total Sugars); 32g Protein; 15% DV Calcium; 10% DV Iron; 10% DV Potassium

2 reviews for Veal and Mushroom Burgers with Balsamic Onions

  1. Pat Smith



  2. Janice Putnam



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