Mini Ontario Veal Burgers on Brioche

Mini burgers mean maximum flavour in this recipe using ground Ontario veal and classic spices topped with Caesar salad, Oka cheese, grilled Portobello mushroom caps and caramelized onions.

2 lbs (1 kg) ground Ontario veal
2 tbsp (25 mL) canola oil
2 tsp (10 mL) chopped fresh thyme
2 tsp (10 mL) minced garlic
2 tsp (10 mL) Kosher salt
1 tsp (5 mL) cracked black pepper
16 mini brioche buns to serve

Suggested toppings: Caesar salad, Oka cheese, grilled Portobello mushroom caps, caramelized onions

In large bowl add veal, oil, thyme, garlic, salt and pepper and mix until well combined. Using hands, shape into 1/4 cup (50 mL) patties. Set aside.

Meanwhile, heat grill or barbeque to medium. Cook patties, turning once until no longer pink inside, approximately 2 minutes per side. Serve immediately.

Suggested serving: Top brioche bottom with Caesar salad. Add the veal burger, 1/2 ounce (15 g) Oka cheese, grilled Portobello mushroom cap and caramelized onions. Top with remaining brioche

Makes 16 mini veal burgers.



The Association’s Mission is to provide knowledge and leadership to grow the farm fresh experience. Ontario Farm Fresh Marketing Association (OFFMA) was founded in 1973 as a not-for-profit, educational, and promotional organization. Its general membership is made up of dedicated Ontario farmers with a keen interest in promoting the direct farm sales industry (which includes on-farm markets and pick-your-own operations) and encouraging improvements and maintaining integrity in the industry.

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