Veal & Mushroom Burgers with Balsamic Onions

This post is made in participation with Veal Made Easy funded by Beef Farmers and Ranchers.

Had enough of your standard burger? Try something new with veal! These veal and mushroom burgers with balsamic onions will wow in a way that you won’t expect, bringing the perfect combination of juiciness, tanginess, and deliciousness right to your dinner table.

Serves four

What You’ll Need:

2 tablespoons olive oil, divided
2 onions (about 5 ounces each), cut in half lengthwise, then crosswise into 1/4-inch-thick slices
2 tablespoons balsamic vinegar
1/4 teaspoon plus 1/8 teaspoon salt, divided
8 ounces mixed mushrooms, trimmed and finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon zest
1 pound ground veal
4 egg twist rolls, split
4 leaves Boston lettuce
4 slices provolone cheese

What To Do:

Heat 1 tablespoon olive oil in a large, nonstick skillet over medium heat. Add onion slices and cook, tossing occasionally, until browned and almost tender, 7–8 minutes. Stir in vinegar and 1/8 teaspoon salt. Reduce heat to low, cover, and cook until fully tender, 3–5 minutes. Remove from pan and set aside.

Heat 1 tablespoon olive oil in same pan over medium-high heat. Add mushrooms and cook 2 minutes, tossing frequently. Mix in garlic, thyme, and lemon zest. Cook until mushrooms are tender, about 2 minutes more. Remove from pan and set aside to cool.

Place veal, mushroom mixture, and 1/4 teaspoon salt in a large bowl. Mix until just combined, then divide into quarters and shape into four 3/4-inch-thick patties.

Set up a charcoal or gas grill or stovetop grill pan over medium heat. Place rolls, cut-side down, on the grill and lightly toast. Remove and set aside.

Add patties to grill and cook, flipping once, until they reach an internal temperature of 160 F, 10 to 14 minutes. Arrange roll bottoms on a serving platter. Top each with a lettuce leaf, followed by patties, cheese, onions, and roll tops to create the finished burgers.