Veal Burgers (Detailed Recipe)

Original cookbook page 280

A rich, tender veal burger seasoned simply with lemon juice, butter, nutmeg, and black pepper. Can be made on a weeknight or frozen for future use. Serve in buns with burger fixings and french fries, or as patties with noodles, roasted potatoes, and a green salad.

Ingredients

• 1 1/2 pounds ground veal
• 1/2 cup unsalted butter, or margarine
• 1 teaspoon lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• Dash ground black pepper
• 1 large egg
• 2 tablespoons water
• 1/2 cup fine, dry unseasoned breadcrumbs
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine ground veal, butter, lemon juice, salt, nutmeg, and black pepper. Mix well and form into 6 patties.
2. In a shallow dish, beat together egg and water to create an egg wash.
3. Dredge each veal patty in the egg wash, then coat thoroughly with breadcrumbs.
4. Heat olive oil in a large skillet over medium heat. Cook patties for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 160°F).
5. Serve immediately in buns with desired toppings or as patties with sides.