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
Yields 4 servings
veal burgers with mushroom sauce

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

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

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Nutrition

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
Vitamin B12: 250 %
Zinc: 114 %
Selenium: 100 %
Niacin: 59 %