HERBED VEAL BURGERS WITH AIOLI CROSTINI

Serves 4. Total Prep/Cooking Time: 30 Minutes

1 lb ground veal
1 Tbsp finely chopped fresh thyme
1 Tbsp balsamic vinegar
1 clove garlic, crushed
¼ cup chopped pitted kalamata or ripe olives
4 slices (1/2") Italian bread, toasted
Lettuce leaves

 . . Aioli:

¼ cup mayonnaise
1 Tbsp balsamic vinegar (optional)
1 clove garlic, crushed

1. In small bowl, combine aVoli ingredients.
2. In medium bowl, combine ground veal, thyme, vinegar, garlic, ¼ teaspoon salt and ¼ teaspoon pepper, mixing lightly but thoroughly. Shape into four 1/2"-thick patties.
3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes or until centers are no longer pink, turning occasionally.
4. Reserve 1 tablespoon each aioli and olives. Spread remaining aioli on toast; sprinkle with remaining olives. Top toast with lettuce and a burger. Top with reserved aioli and olives.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.