Veal hamburger with old cheddar, sautéed mushrooms & ranch sauce

When we were leaving for the cottage the other afternoon, I knew my boyfriend would be happy that I was going to make him manly hamburgers when we arrived.
When he was carrying our suitcases from the car to the cottage (accompanied by Monsieur, our dog), I was looking out of the window and mentally preparing this masculine treat, which he now says is his new favourite burger.
Particularities
- ServesYields 6 hamburgers
- Prep time10 min
- Cook time25 min
- Timeout-
- FreezingFreezes well
Ingredients
- Dash of olive oil
- 8 oz white mushrooms, sliced
- Salt and pepper, to taste
- 2 lb ground veal
- 1 egg
- 1 clove garlic, finely chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon whole-grain mustard
- 1/2 cup old cheddar cheese, cut into 1/3-inch cubes
- 6 hamburger buns, toasted
- 6 slices bacon, cooked and crispy
For the ranch sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1/4 teaspoon garlic powder
- 1/2 teaspoon mild paprika
- Salt and pepper, to taste
Steps
- Preheat the oven to 400˚F.
- In a pan, heat the olive oil and sauté the mushrooms. Continue cooking until they are nicely golden brown. Season and set aside.
- In a bowl, combine the veal, egg, Worcestershire sauce, basil, mustard and cheese cubes. Season generously and mix well.
- Shape the mixture into 6 patties and arrange them on a baking sheet. Bake for 20–25 minutes.
- Meanwhile, combine all ranch sauce ingredients in a bowl. Set aside.
- Spread some sauce on each bun. Top with a veal patty, a slice of bacon, and sautéed mushrooms.
Recipe published on August 19, 2018