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

In a small bowl, combine the ricotta, sundried tomato pesto and pepper. Cover and set aside. In another bowl, combine the milk-fed ground veal, chopped onion, fresh basil, pepper, breadcrumbs and egg.

Shape eight 1-cm (1/2-inch) thick patties. Place about 15 ml (1 tablespoon) of the cheese mixture on 4 patties and top with remaining 4 patties. Seal the edges by crimping them lightly with a fork. Brush the patties with Worcestershire sauce.

Grill on the barbecue on high heat for 1 minute on each side. Continue cooking over medium-low heat for about 4 to 5 minutes per side or until the meat is brown on the outside and is no longer pink inside.

Serve the veal patties on sesame Kaiser rolls. Top with the remaining sundried tomatoes pesto, basil leaves and slices of Portobello mushrooms.

Serve with grilled peppers.

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