This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, June 7, 2012

Ames' Oka-Roquette Shitake Burger

This A.M. is finally here, and this burger is what you have been waiting for!   This veal burger is scrumptious and easy to make.  Don't let the name scare you. I went a little overboard on the name, I guess that's what an overactive creative mind will do to you. Michelle's burger post from last week was  jaw-dropping, so I had to make a burger that would make you return for more.

Mini veal with basil slider, served on a ciabatta bun topped with Canadian Oka Cheese and a Shitake mushroom. Sided with Roquette(Arugala) and grilled bacon wrapped asparagus.  Veal is a nice change form beef and is very juicy.

 Oka is the name of a small village in Qu├ębec, for more history on this cheese click here
It has a distinct aroma, creamy, buttery and hazelnut flavour and goes great with a full bodied red wine.

                             Mackers' Ultimate Comfort Food Burger
See more pics and get the full recipe here:


1 slice bread, torn into small pieces
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 egg
2 basil leaves, chopped
1 teaspoon minced fresh rosemary
1 teaspoon pepper
1 pound ground veal
Oka Cheese cut in cubes
ciabatta buns
Shitake mushrooms
Champagne vinaigrette (I used one infused with Truffle Oil)


Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper.  This makes the patty soft and juicy!

Mix in veal until evenly mixed. Shape veal mixture into patties.
Preheat a grill for medium heat or set oven to broil on high.

Saute Mushrooms in butter, salt and pepper and toss in Champagne Vinaigrette.
Lightly oil the hot grill or heat up oven. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. 
Place a cube of cheese on each burger, and allow to melt top with mushroom for about 1 minute before serving on buns.

Mix roquette with Champagne Vinaigrette, salt and pepper to taste.

Grill Asparagus 5-6 stems wrapped with bacon and plate on top of roquette.
The final presentation!  Dress burger with Dijon mustard and Ketchup and delight yourself with a glass of red wine or summer cocktail!

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