Maille® Dijon Veal Burgers

1 pound ground veal

4 crusty bread rolls, split

¼ cup lightly packed chopped fresh basil

1 egg

2 tablespoons Maille® Old Style Mustard, divided

½ teaspoon black pepper

1 medium red bell pepper, quartered

Remove some bread from cut sides of top half of rolls, creating a pocket.

Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers.

Combine ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties.

Place patties and bell pepper on oiled grid over medium, ash-covered coals.

Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted.

Cut pepper quarters in half lengthwise; place on roll bottoms.

Top with burgers. Close sandwiches.