The trick is to smoke the meat and not make the meat smoke
Date: January 26, 2006 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
A pumpkin flavored micro brew beer is the final touch
Veal burger & dill sauce on toasted whole wheat bun
The burgers were moist & flavorful
One veal burger was a meal in itself
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These burgers from BBQ USA are made with veal and tasty fresh herbs and spices. They are a bit difficult to cook due to the softness of the meat. The end results are moist and juicy. Adding bread crumbs to the recipe firmed up the burgers nicely.