Masala Veal Burger With Lemon Aioli

Here's my version of the incredible burger I had while on vacation at the Mount Washington Resort in Bretton Woods, NH. I've also made it with garlic, sage and rosemary. The masala version is outstanding - incredible flavor! This recipe is good for a single 1/2 lb burger so please adjust for quantity.

1/2 lb ground veal

1 - 2 dashes of ground cayenne red pepper (more if you like more heat)

1 teaspoon garam masala seasoning (see recipe below)

1 minced clove of garlic

Salt and pepper

1 poached egg

1 -2 slices of smoked gouda cheese

Fresh spinach

1 toasted onion roll

1 tbsp oil (Smart Balance Omega) - not required if you grill

1 slice of tomato (optional)

Lemon Aioli:
1 tbsp mayo
1/2 tsp fresh lemon juice or lemon infused extra virgin olive oil (recommended: Lucero)
1/8 tsp lemon zest
Salt and ground pepper to taste
minced garlic (opitonal)

Garam Masala:
1/2 tbsp ground cumin
1 1/2 tsp coriander
1 1/2 tsp cardamom
1 1/2 tsp ground pepper
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

*You can purchase masala in your local supermarket or spice store. This recipe makes enough to use several times.

1. Combine ground veal, seasoning, garlic, cayenne pepper, salt and pepper in a large bowl and mix well. Shape into large patty.

2. Heat oil in a large, heavy skillet over medium heat. (Grilling should take 10 -12 minutes to prepare, flipping occassionally)

3. Add veal patty to skillet and cook for about 4-5 minutes per side. Reduce heat and add smoked gouda to burger. Cover skillet and allow cheese to melt on top.

4. Spread lemon aioli on onion roll and add spinach, poached egg on one half of the roll and place the burger on the other half.