Quebec Veal Burger with Brie and Pesto

Cook an upscale burger with Quebec Veal, Pesto and Brie! 


  • 500 g (1 lb) ground Quebec Veal
  • 60 ml (4 tbsp) Pesto
  • 4 slices of Brie cheese
  • 4 Kaiser buns
  • 4 slices of tomato


  1. Make 4 patties from the ground veal.
  2. On the barbecue (BBQ), at medium-high heat, cook one side of the patties (approx. 5 min.) and then flip over to the other side.
  3. Spread 15 ml (1 tbsp) of Pesto and 1 slice of Brie cheese on the cooked side of each patty.
  4. Keep cooking until the meat on the outside is golden brown and has completely lost its red tint in the middle (internal temperature of 174°F or 79°C).
  5. Place the patties of milk-fed veal on pre-heated Kaiser buns, add a slice of tomato and serve with a crisp green salad on the side.