Ingredients
- Patties:
- 2 tbsp (30 mL) vegetable oil
- 2 onions, sliced
- 1 pinch salt
- 1 pinch pepper
- 2 tsp (10 mL) Russian mustard or sweet mustard
- 8 slices dark rye bread
- 4 oz (113 g) Canadian Swiss cheese, thinly sliced
- 1 egg
- 1 tbsp (15 mL) water
- 1 garlic clove, minced
- 1/4 cup (60 mL) chopped fresh parsley
- 1 tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) caraway seeds
- 1/4 tsp (1 mL) pepper
- 1 lb (454 g) ground veal
Preparation
Step 1
In large skillet, heat vegetable oil over medium heat; cook sliced onions, salt and pepper, stirring occasionally, until golden, about 10 minutes. Set aside.
Patties: Meanwhile, in bowl, whisk egg with water; stir in minced garlic, chopped fresh parsley, Dijon mustard, salt, caraway seeds and pepper. Mix in veal. Shape into four 3/4-inch (2 cm) thick patties.
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes.
Spread mustard over 4 of the bread slices. Top with patties, cheese and fried onions; sandwich with remaining bread.
Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 6 minutes. Cut in half.