Veal Sliders with Chèvre

Having picked up a bag of slider buns at Trader Joe’s on our Portland outing, I started thinking about what kind of little burgers I wanted to make. Our freezer is full of ground lamb and veal purchased at deep discounts, but I had already done a lamb burger recently and I didn’t want to get boring and same-y, so I thawed out some veal and we started brainstorming from there.


Veal Sliders with Chèvre

  •  1 lb ground veal
  • 1 package Trader Joe’s slider buns, halved
  • 1 ripe tomato, sliced thin
  • 1 package chèvre (we used Montchèvre Four Peppers)
  • Dijon mustard
  • sliced scallions
  • 1 tsp garlic powder
  • 1 tsp dried thyme

In a bowl, combine ground veal, garlic powder and thyme. Form mixture into miniature patties and cook to desired doneness in a skillet — veal is really fatty, so you’ll have to dump the grease a few times to get a good brown on them instead of poaching them in fat! (Optional: Remove patties from skillet, and use the pan to toast the buns.) Build the burgers as follows: one slice of tomato, one veal patty, one slice of chèvre — or as close to a slice as you can manage, because it can get crumbly — a dollop of Dijon and a sprinkle of scallions.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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