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.