Milk-Fed Quebec Veal Burgers with Sundried Tomatoes and Ricotta | RICARDO

Ingredients

• 3 tablespoons (45 ml) ricotta cheese
• 3 tablespoons (45 ml) sundried tomato pesto
• 1/2 teaspoon (2 ml) ground pepper
• 1 lb (500g) ground milk-fed Quebec veal
• 1 small onion, finely chopped
• 2 tablespoons (30 ml) chopped fresh basil
• 1/2 cup (125 ml) breadcrumbs
• 1 egg, lightly beaten
• 1/4 cup (60 ml) Worcestershire sauce
• 4 toasted sesame Kaiser rolls
• fresh basil leaves, for garnish
• grilled and sliced Portobello mushroom, for garnish
• Pepper to taste