Herbed Veal Burgers with Aïoli Crostini

Total preparation and cooking time: 30 minutes

1 pound ground veal
1 tablespoon finely chopped fresh thyme
1 tablespoon balsamic vinegar
1 clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices Italian bread (1/2 inch thick), toasted
1/4 cup chopped pitted kalamata or ripe olives
Lettuce leaves

oli:
1/4 cup mayonnaise
1 tablespoon balsamic vinegar (optional)
1 clove garlic, crushed

1. In small bowl, combine aïoli ingredients; mix well.

2. In large bowl, combine ground veal, thyme, vinegar, garlic,
salt and pepper, mixing lightly but thoroughly.
Shape into four 1/2-inch 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 once.

4. Reserve 1 tablespoon aïoli and 1 tablespoon olives.
Spread remaining aïoli on toast; sprinkle with remaining olives.
Top each with lettuce and a burger. Garnish burgers with
reserved aïoli and olives.

Makes 4 servings (serving size: 1/4 of recipe).

Cook's Tip:
To broil, place patties on rack in broiler pan so surface of
meat is 4 inches from heat.
Broil 8 to 10 minutes or until centers are no longer pink, turning once.