BISTRO VEAL BURGERS
These burgers use veal for tender, non-greasy burgers that taste like they're from a bistro! You will be amazed at how easy and tasty they are; perfect for a special cookout.
Provided by Theresa Rezentes
Categories Main Dish Recipes Burger Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
- Preheat a grill for medium heat.
- Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 26.8 g, Cholesterol 126 mg, Fat 14.8 g, Fiber 1.5 g, Protein 26.5 g, SaturatedFat 7.6 g, Sodium 554.7 mg, Sugar 1.3 g
VEAL PATTIES
We used to buy frozen, breaded veal patties. One day, we couldn't find them anymore. So, I developed this recipe to make them. My family loves them!
Provided by Diane C.
Categories Beef
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. In a small cup or glass, mix chicken stock and gelatin. Set aside.
- 2. In a medium bowl, combine meat, onion, salt, pepper, paprika, marjoram, oregano, and breadcrumbs. Add gelatin to meat mixture. Stir well to combine.
- 3. Divide meat mixture into fourths and shape into oval patties. Lay on a parchment paper lined plate. Cover and chill in the refrigerator for 30 minutes.
- 4. If you want to coat these in breading, you can dip them into milk, then dredge in breadcrumbs before frying.
- 5. Heat a large frying pan over medium heat. Melt a tablespoon of butter in the pan. Swirl the butter around in the pan. Place the patties into the pan and cook 10 minutes per side. Ground veal should be cooked to an internal temperature of 160 degrees.
- 6. Notes: You can use an egg instead of the chicken stock and gelatin. You can cook these without breading them.
VEAL BURGERS
Make and share this Veal Burgers recipe from Food.com.
Provided by Ron Richter
Categories Veal
Time 30m
Yield 4-6 burgers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat outdoor grill for high heat.
- Mix all ingredients together and form into patties.
- Grill over high heat to desired doneness.
Nutrition Facts : Calories 432.1, Fat 25.1, SaturatedFat 9.9, Cholesterol 170.1, Sodium 545.9, Carbohydrate 4, Fiber 0.1, Sugar 3.6, Protein 44.3
VEAL PATTIES POJARSKI
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
- Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
- Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs. Blend well. Beat briskly in a circular motion with a wooden spoon until well blended and smooth.
- Divide the mixture into four equal portions. Shape into patties about 3/4-inch thick. Coat entirely with the remaining bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding. Brown the patties lightly over medium heat for about 5 minutes, and turn. Continue browning on the other side until the meat is cooked through without becoming dry. Do not overcook.
- Transfer to a warm plate and wipe out the skillet. Add the remaining butter and cook it until it is foamy. Continue cooking until the butter is a hazelnut color. Add the lemon juice and pour over each patty.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 23 grams, Sodium 545 milligrams, Sugar 4 grams, TransFat 0 grams
VEAL BURGERS PARMIGIANA
I love veal parmigiana! So how about making veal burgers alla parmigiana with mozzarella in a homemade tomato sauce? Pepper, salt, dried herbs - keep it simple.
Provided by June d'Arville
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Pour a little olive oil in a medium saucepan and add the chopped yellow onion and the garlic. Place this over medium heat.
- Cook the garlic and onion gently for 2 minutes. Deseed the tomatoes and dice the tomato meat finely. Add it to the saucepan. Season with a little pepper and salt.
- Stir well and reduce the heat. Put a lid on the pan and let the tomato simmer and fall apart for about 5 minutes. The sauce should be a little chunky. Stir well and add the tomato paste, half of the dried thyme and the red wine vinegar.
- Stir and simmer for 3 more minutes. Check the seasoning and add extra pepper, salt, tomato paste or red wine vinegar to taste if necessary. Stir in the unsalted butter and some freshly chopped basil. Then take the tomato sauce off the heat and let it cool.
- Add the veal mince to a large mixing bowl together with the egg yolk, the rest of the dried herbs and a little pinch of freshly ground black pepper and salt.
- Knead the mince for a minute until it is nicely combined. Then divide the mince into 2 equal portions and make patties that are about an inch (2,5 cm) thick. Wrap them in some cling film.
- Place the patties in the fridge and let them cool for 15 minutes. Remove the pork patties from the fridge and let them rest at room temperature for another 15 minutes. Then some olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the veal patties.
- Quickly sear them on one side for 2 minutes. Then flip them over and cook them until golden on the other side as well.
- Then take the pan off the heat and let the burgers rest in the hot pan for 6 to 8 minutes. Flip them over regularly. Then inside should be warmed through but not cooked through. Keep the burgers rosé, pink on the inside! Transfer the cooked burgers onto plates and top with the tomato sauce and a slice of mozzarella. Grill the burgers for another couple of minutes until the cheese is nicely melted. Serve hot.
Nutrition Facts : Calories 547 kcal, ServingSize 1 serving
ESTONIAN GROUND MEAT PATTIES (BEEF, VEAL, PORK) (HAKKLIHAKOTLET)
Make and share this Estonian Ground Meat Patties (Beef, Veal, Pork) (Hakklihakotlet) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy.
- Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides.
- Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it.
- Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn.
- To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink.
- If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.
Nutrition Facts : Calories 542.8, Fat 36.2, SaturatedFat 10, Cholesterol 196.3, Sodium 895.1, Carbohydrate 21.7, Fiber 1.5, Sugar 2.7, Protein 30.9
VEAL PATTIES WITH MUSHROOMS AND CHIVES
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal Chive Gourmet
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
- Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
- Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
- Serve veal patties topped with mushrooms.
GROUND VEAL PATTIES RECIPE
Provided by á-7122
Number Of Ingredients 11
Steps:
- 1 In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy. 2 Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides. 3 Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it. 4 Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn. 5 To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink. 6 If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.
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- Add chopped onion, minced garlic and pepper to taste and mix them gently with your hands. Don't squeeze the veal because too much handling can make it mushy.
- Add just enough olive oil to the hot skillet to barely coat the bottom. Heat the olive oil until you can smell it. Advertisement.
- Place the veal patties into the hot oil. Sprinkle a generous amount of Worcestershire sauce over the patties to season them. The deep salty tang of Worcestershire sauce goes especially well with veal.
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