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Weissburger with Curry sauce

These juicy, ground Ontario Veal sausages are patty-shaped. Rather than being boiled as in the German original called “Weisswurst”, they’re tucked into buns after grilling. Another popular German sausage dish called “Currywurst”, lends its irresistible curried tomato sauce for spreading on the buns. You can also cook the burgers in a skillet with 1 tbsp (15 mL) vegetable oil.

1 lb (500 g) ground Ontario Veal or ground Ontario Turkey

4 slices naturally smoked Ontario Bacon, very finely chopped

1 medium Ontario Apple, peeled, cored and grated (Cortland, McIntosh or Spy)

Half Ontario Red Onion, finely diced

2 cloves Ontario Garlic, finely minced

1 tbsp (15 mL) Ontario Fresh Parsley, coarsely chopped

2 tsp (10 mL) Dijon mustard

1 Ontario Egg, lightly beaten

Salt and pepper

Curry Sauce:

1/4 cup (50 mL) ketchup

1 tbsp (15 mL) unsweetened applesauce

1 tsp (5 mL) curry powder

1 tsp (5 mL) cider vinegar

12 small rolls or 6 large rolls

Half Ontario Red Onion, thinly sliced

6 Ontario Lettuce Leaves

In bowl, combine veal, bacon, apple, diced onion, garlic, parsley, mustard, egg, and salt and pepper to taste. Divide evenly into 6 or 12 portions; form into patties.

Place on greased grill or grill pan on medium-low heat; close cover and cook for 5 minutes. Turn and cook covered for 15 to 20 minutes, turning at least one more time, until digital meat thermometer inserted sideways into centre reads 160°F (71°C) for veal or 185°F (85°C) for turkey.

Curry Sauce: Combine ketchup, applesauce, curry powder and vinegar; spread over bottom half of each bun. Top with patty and serve with thinly sliced red onion and lettuce leaf.