THUNDER BAY – Whether you’re a regular football fan, someone who gets excited about the game once a year, or simply need an excuse to eat some delicious food while watching the half-time show, everyone loves a good Super Bowl party. Ontario Veal Appeal has some great recipe ideas you and your family and friends are sure to enjoy.
Crispy bacon, caramelized onions and tangy goat cheese are mixed with the Ontario ground veal for an exciting (and delicious) twist on the basic burger!
Ingredients List for Ontario Veal Burgers
- 4 strips Ontario bacon, chopped
- 1 lb (454 g) Ontario ground veal
- 1 small onion, diced
- ½ tsp (2 mL) each salt and fresh cracked pepper
- ½ cup (125 mL) crumbled Ontario chevre (goat cheese)
- ¼ cup (50 mL) finely chopped parsley
- 4 toasted sesame topped burger buns
- 4 pieces leaf lettuce
- 8 tomato slices
In skillet, cook bacon over medium high heat until crisp, about 5 minutes. Transfer to bowl with slotted spoon and cool completely. In same skillet, cook onions until they are well browned and caramelized, about 8 minutes. Let cool completely.
Once cooled, stir in salt and pepper. Mix in veal, cooled bacon, cheese and parsley, gently with a fork, just to combine (over-mixing makes the burgers tough). Shape into 4 ¾-inch (2 cm) patties.
On a greased grill, cook burgers over medium high heat (or in a skillet over medium high heat), until browned on both sides, reduce heat to medium and grill until no pink remains, about 8 minutes more.
Split burgers buns. Top with lettuce, place burgers on top and garnish with tomatoes and desired toppings.
Makes 4 burgers.
Per burger: about 370 cal, 34 g pro, 17 g total fat (8 g sat fat), 22 g carb, 4 g fibre, 115 mg chol, 430 mg sodium. %RDI: iron 20%, calcium 20%, vit A 50%, vit C 25%
Veal and Ginger Pot Stickers
These delicious dumplings are pan-fried and then steamed in water giving them a moist, flavourful filling, crispy bottom, and soft top.
- 1/2 lb (225g) ground Ontario veal
- 1 cup (500 mL) shredded Napa cabbage
- 1 green onion, minced
- 1 tbsp (15 mL) finely grated ginger
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) soy sauce
- 1/2 tsp (2 mL) sugar
- 1/2 tsp (2 mL) each salt and fresh cracked pepper
- 24 round dumpling wrappers
- 2 tbsp (25 mL) vegetable oil, divided
- 1 cup (250 mL) water, divided
In bowl, combine veal, cabbage, green onion, ginger, sesame oil, soy sauce, sugar, salt and pepper. Mix well with a fork.
Working with one dumpling wrapper at a time (keeping remaining covered with a damp cloth), place a rounded teaspoonful of veal mixture in the center of the wrapper. Run your finger around the edge of the wrapper with a damp fingertip. Fold over to seal, pleating the edges to seal. Transfer to a lightly oiled plate and cover with a damp towel. Repeat with remaining wrappers and filling.
In a large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium high heat. Add half of the dumplings in a single layer, cook, until golden brown, about 1 minute. Quickly pour in ½ cup (125 mL) of the water; cover and steam until wrappers and filling are cooked through and bottoms are deep brown in colour, about 2-3 minutes. Remove lid and flip dumplings over to lightly brown the other side, about 30 seconds. Transfer to plate. Repeat with remaining oil, dumplings and water. Serve immediately with soy dipping sauce.
Makes 24 pot stickers.
Per serving (6 pot stickers) : about 210 cal, 16 g pro, 6 g total fat (2g sat fat), 22 g carb, 1g fibre, 75 mg chol, 420 mg sodium. %RDI: iron 8%, calcium 4%, vit A 6%, vit C 10%