Herbed Veal Burgers with Aioli
1/4 cup nonfat mayonnaise
1 clove garlic crushed
1 pound ground veal
1 tablespoon chopped fresh thyme leaves
1 clove garlic crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices italian bread toasted -1/2 inch thick
4 tablespoons chopped pitted kalamata –or ripe dives divided
lettuce leaves
Preheat grill according to manufacturer’s instructions. In small bowl, combine mayonnaise and garlic; mix well. Set the aioli aside. In medium bowl, combine veal, thyme, garlic, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-inch-thick patties. Grill burgers 10 to 12 minutes, or until centers are no longer pink, turning once. Reserve 1 tablespoon aioli and 1 tablespoon chopped olives for garnish. Evenly spread remaining aioli on each slice of toasted bread; sprinkle with 3 tablespoons chopped olives. Top with lettuce leaves and burger. Garnish each burger with reserved aioli and chopped olives. Serves 4.
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