Grilled veal burgers seasoned with fresh basil and mustard are served atop grilled red peppers in toasted crusty rolls.
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.
Per Serving: 252 calories; protein 18.4g; carbohydrates 24.6g; fat 8.1g; cholesterol 104.4mg; sodium 427.8mg.