Mediterranean Veal Burgers

1. 1

   Cut focaccia into quarters.

2. 2

   Using a serrated knife, split each quarter horizontally in half.

3. 3

   Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia; process in food processor fitted with metal blade.

4. 4

   Reserve 1/4 cup bread crumbs for veal mixture; reserve remaining crumbs for another use (may be frozen up to 3 months).

5. 5

   In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly but thoroughly.

6. 6

   Shape into four 1/2-inch thick patties.

7. 7

   Brush both sides of eggplant slices with 2 tablespoons pesto.

8. 8

   Place patties in center of grid over medium, ash-covered coals; place eggplant slices a round edges of grid.

9. 9

   Grill, uncovered, 12 to 14 minutes or until centers of burgers are no longer pink and eggplant slices are tender, turning once.

10. 10

    Place focaccia, cut side down, on grid.

11. 11

    Grill 1 to 2 minutes.

12. 12

    Spread remaining 1/3 cup pesto over cut sides of focaccia.

13. 13

    Arrange eggplant slice and red pepper on bottoms of focaccia; top with burger.

14. 14

    Close sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.