Veal Burgers with Mushroom Sauce
This recipe is taken from the 1986 Milk Calendar. Cooked in a mushroom sauce, these burgers are tender and extra juicy. Pork or beef can be used instead of veal.
- Prep: 20 min
- Cooking: 30 min - 35 min
Ingredients
- 1 1/2 lbs (675 g) ground veal or ground pork or ground beef
- 1 egg
- 1/2 cup (125 mL) fresh bread crumbs
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/2 tsp (2 mL) dried tarragon
- 1/2 tsp (2 mL) grated lemon zest
- 1/3 cup + 2 tsp (90 mL) butter
- 1 onion chopped
- 8 oz (250 g) mushrooms sliced
- 1/3 cup (80 mL) all-purpose flour
- 1 cup (250 mL) chicken broth
- 1 tbsp (15 mL) lemon juice
- 2 cups (500 mL) Milk
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 tsp (5 mL) dried tarragon
- 1/4 tsp (1 mL) Tabasco sauce
- 1 tsp (5 mL) Worcestershire sauce
- 3 tbsp (45 mL) chopped fresh parsley
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Preparation
Combine veal with egg, bread crumbs, salt, pepper, tarragon and lemon zest. Shape into 4 patties approximately 1/2-in (1 cm) thick.
Heat 3 tbsp (45 mL) of the butter in a large skillet. Cook veal patties 5 min on each side. Remove from pan and reserve. Discard excess fat in pan. Return pan to heat.
Heat remaining butter in pan. Add onions and mushrooms. Cook a few minutes. Sprinkle with flour. Cook 5 min, scraping bottom of pan if necessary. Cool slightly.
Whisk in stock, lemon juice, milk, salt, pepper, tarragon, Tabasco and Worcestershire sauces. Bring to a boil. Reduce heat, add the veal burgers. Simmer gently, covered, 15 min. Taste sauce and add seasoning if necessary.
Serve with parsley.
Tips
Nutritional information
Per serving| Energy: | 643 Calories |
| Protein: | 48 g |
| Carbohydrate: | 23 g |
| Fat: | 39 g |
| Fibre: | 1.7 g |
| Sodium: | 1088 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 20 % / 217 mg |
| Niacin: | 59 % |
| Selenium: | 100 % |
| Vitamin B12: | 250 % |
| Zinc: | 114 % |
