Mediterranean Veal Burgers

Prep Time: 15 minutes
Cooking Time: 14 minutes
a.. 1 lb. ground veal
b.. 1 loaf (8 oz.) focaccia bread, approx. 8 inches in diameter
c.. 1 egg
d.. 1/2 tsp. salt
e.. 1/2 tsp. pepper
f.. 4 crosswise slices (1/4-inch thick) unpeeled eggplant
g.. 1/3 c. plus 2 TBS. prepared basil pesto, divided
h.. 1/2 c. jarred roasted red peppers, rinsed, drained, cut into strips
Cut focaccia into quarters. Using a serrated knife split each quarter
horizontally in half. Pull out 1/4-inch soft bread crumbs from cut sides of top
of focaccia; process in food processor fitted with blade. Reserve 1/4 cup bread
crumbs for another use (may be frozen up to 3 months).

In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly
but thoroughly. Shape into four 1/2-inch thick patties.

Brush both sides of eggplant slices with 2 tablespoons pesto. Place patties in
center of grid over medium, ash-covered coals; place eggplant slices around
edges of grid. Grill, uncovered, 12 to 14 minutes until centers of burgers are
no longer pink and eggplant slices are tender, turning once.




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