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Cajun Veal Burgers

Cajun cooking’s use of international flavours bridges American, French, Caribbean, Spanish and African cuisine. This burger uses Ontario veal and traditional Cajun spice blend to deliver a smokey finish that perfectly complements arugula’s peppery bite and sweet red pepper aioli.

 1 lb (450 g) ground Ontario veal
  cup (80 mL) unseasoned breadcrumbs
 1 large egg
 1 tbsp (15 mL) Dijon mustard
 1 tbsp (15 mL) dried Cajun seasoning
 ½ tsp (2 mL) each salt and pepper
 4 sesame hamburger buns
 8 slices red onion
 ¼ cup (125 mL) prepared roasted red pepper aioli
 1 cup (250 mL) baby arugula

Preheat a lightly oiled grill to medium-high heat. In a bowl, gently combine ground veal, breadcrumbs, egg, Dijon mustard, Cajun seasoning, and salt and pepper. Using dampened hands, shape veal into 4 – ¾-inch thick patties. Using your knuckles make a shallow depression in the center of each patty.


Arrange patties in a single layer on the grill. Grill for 6 minutes per side, or until patties are cooked to desired doneness.


Top each bottom bun with red onion slices and a Cajun veal patty. Top burger with roasted red pepper aioli, arugula and remaining bun half.