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Source: FamilyTime Community Cookbook

VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 cup shredded mozzarella cheese
1/4 cup finely chopped green onions
1 1/4 pounds ground veal
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup mayonnaise
2 teaspoons poons coarse-grained mustard
1 teaspoon Grated lemon peel
1/2 teaspoon dried rubbed sage
4 4-inch-diameter portobello mushrooms, stemmed
6 tablespoons olive oil
2 garlic cloves, minced
4 large sesame-seed buns, split, toasted




Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.

Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.

Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.






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