ground veal burgers

16  ounces		ground veal
1-1/2  pieces		laughing cow cheese
2  tablespoons		worcestershire sauce
1  tablespoon		salt
1  tablespoon		black pepper
1  teaspoon		lemon peel
6		sliced mushrooms
1  teaspoon		garlic
1		olive oil pam
1/4  cup		Green Onion - Chopped
1/2  cup		Hellmann's Dijonnaise Creamy Dijon Mustard
1  teaspoon		Ground Sage

Tip: For nutritional information on all the ingredients in ground veal burgers just click on each ingredient name. Then adjust the serving size for any ground veal burgers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

mix onions and laughing cow cheese. Refrigerate 15 minutes.

mix veal worcestershire sauce, salt and pepper
divide into 3 portions.

divide 1 portion in 1/2 and flatten each 1/2 to 1/8 in.
put some of cheese mixture on top of one and top with other 1/2.
seal edges.

mix dijonnaise and lemon peel and sage. set aside

Cook mushrooms in olive oil pam with garlic until wilted.

Spray pan with olive oil pam and cook lamb patty in pan until desired doneness

toast bread, spread mayo mixture .. top with burger and spinach. I prefer to toast whole grain bread.

Enjoy