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Herbed Veal Burgers With Aļoli

Categories:
sandwiches

1/4 cup nonfat mayonnaise
1 clove garlic; crushed
1 pound ground veal
1 tablespoon chopped fresh thyme leaves
1 clove garlic; crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices italian bread; toasted
--1/2 inch thick
4 tablespoons chopped pitted kalamata
--or ripe dives; divided
lettuce leaves

1. Preheat grill according to manufacturer's instructions.

2. In small bowl, combine mayonnaise and garlic; mix well. Set the aļoli aside.

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

4. Grill burgers 10 to 12 minutes, or until centers are no longer pink, turning once.

5. Reserve 1 tablespoon aļoli and 1 tablespoon chopped olives for garnish. Evenly spread remaining aļoli on each slice of toasted bread; sprinkle with 3 tablespoons chopped olives. Top with lettuce leaves and burger. Garnish each burger with reserved aļoli and chopped olives.

Per serving: About 269 cal, 25 g pro, 19 g car, 10 g fat, 33% cal from fat, 93 mg chol, 664 mg sod, 1 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00




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