Veal Burgers with Mushroom Sauce

Name: Veal Burgers with Mushroom Sauce
Yield: 4 servings
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

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

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.