Veal burger with candied garlic mayonnaise

Servings : 4

Preparation : 20 minutes

Cooking time : 40 to 45 minutes

Ingredients

Veal pancakes

• 500 g (about 1 lb) ground veal
• Salt and freshly ground black pepper, to taste
• Mixture of herbs from Provence

Confit garlic mayonnaise

• 125 ml (1/2 cup) mayonnaise
• 2 cloves of candied garlic, crushed
• 5 ml (1 tsp) lemon zest
• 10 ml (2 tsp) maple syrup

The assembly

• 4 brioche burger buns
• 4 crisp lettuce leaves
• 1 ripe tomato, sliced
• 2 to 4 Jalapeños, halved (membranes and seeds removed)

Preparation

1. Preheat oven to 190°C (375°F).
2. Cut off the top of a head of garlic, exposing the cloves.
3. On a sheet of aluminum foil, place the head of garlic, drizzle with olive oil, and close in foil.
4. On a baking sheet lined with parchment paper or a silicone mat, arrange the garlic bulb and jalapeños. Bake for 20 minutes for the jalapeños and 40 to 45 minutes for the garlic.
5. Meanwhile, form 4 meat patties, season with salt and pepper and lightly sprinkle the top and bottom of each patty with herbes de Provence.
6. In a hot pan or BBQ over medium-high heat, cook the patties for about 4 minutes on each side, until fully cooked (the veal should be well cooked but still juicy).
7. While cooking, prepare the mayonnaise: mix the mayonnaise, 2 cloves of candied and crushed garlic, the lemon zest and the maple syrup.
8. Lightly toast the burger buns.
9. Spread the inside of the buns generously with candied garlic mayonnaise.
10. On each bun base, place a veal patty, a lettuce leaf, a slice of tomato, the grilled jalapeños and close with the top of each bun.
11. Serve immediately.