PORK BURGERS WITH HERBY CHIPS
Try these pork burgers tonight - their delicious smoky flavour sets them apart from the crowd
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray. Roast for 25 mins, turning once, until the chips are golden and the pepper soft.
- Meanwhile, mix the mince, two-thirds of the garlic, the paprika, egg, remaining herbs and seasoning in a bowl. Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic.
- Season the chips. Serve the burgers in buns with lettuce, onion, red pepper and garlic mayo with the chips alongside.
Nutrition Facts : Calories 675 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.61 milligram of sodium
VEAL PAPRIKASH
Categories Beef Sauté Low Carb Quick & Easy Veal Winter Sour Cream Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
- Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch. Return onion mixture to skillet. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes, stirring constantly. Return veal and any accumulated juices to sauce. Simmer 1 minute, turning veal to coat. Using slotted spoon, transfer veal to platter. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper. Pour over veal and serve.
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, BEEF & PORK SUGO
This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep--it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future.
Provided by Betsy Andrews
Categories Healthy Ground Beef Recipes
Time 2h30m
Number Of Ingredients 14
Steps:
- Combine mushrooms and water in a medium heatproof bowl. Set aside.
- Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
- Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.
- Remove the sauce from the heat and stir in butter and salt.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 8.1 g, Cholesterol 50.4 mg, Fat 13.4 g, Fiber 3 g, Protein 15 g, SaturatedFat 5.3 g, Sodium 449.9 mg, Sugar 4 g
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
VEAL PAPRIKA
Add color and & delightful aroma to dinner dish tonight with paprika in veal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix flour and salt in resealable plastic bag. Add veal; shake until evenly coated. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
- Mix veal and remaining ingredients except noodles in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until veal is tender; stir.
- Serve veal mixture over noodles.
Nutrition Facts : Calories 395, Carbohydrate 51 g, Cholesterol 130 mg, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg
JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)
Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.
Provided by JanetB-KY
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium high heat.
- Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
- Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
- Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
- Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream; pour gravy over Schnitzel just before serving.
VEAL AND PORK BURGERS WITH PAPRIKA SAUCE
Provided by Pierre Franey
Categories dinner, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the veal and pork in a mixing bowl.
- Heat the olive oil in a small saucepan and add 3/4 cup chopped onion and paprika. Cook over medium heat, stirring often, about 3 minutes without browning. Let cool.
- Combine the ground meats, cooked onions, 1 cup of the bread crumbs, 1/2 cup of the chicken broth, the nutmeg, cumin, salt and pepper. Blend well with your hands.
- Divide the mixture into 8 portions of equal weight. Shape each portion into a ball. Flatten each into a patty and coat the patties with the remaining 1/2 cup bread crumbs.
- Heat the corn oil in a nonstick skillet large enough to hold the patties in one layer. Cook the patties until lightly browned on one side, about 3 minutes. Turn and cook about 3 minutes on the second side or until done. Transfer the patties to a warm platter and keep them warm.
- Meanwhile, heat a smaller skillet and add the butter and the remaining 1/4 cup chopped onions. Cook, stirring, over medium heat until wilted. Add the vodka, vinegar, remaining 1/2 cup broth and bring to a boil. Add the sour cream and tomato paste. Cook about 2 minutes. Add the dill and lemon juice, blend well with a wire whisk and pour over the patties. Serve immediately.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 818 milligrams, Sugar 5 grams, TransFat 1 gram
VEAL OR LAMB PAPRIKASH
Provided by Rachael Ray : Food Network
Time 3h30m
Yield : 4 servings, plus leftovers
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
- Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
- Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
- For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
- Any leftover stew is great for lunch or with poached eggs.
VEAL (OR PORK) CUTLETS WITH PAPRIKA
Make and share this Veal (Or Pork) Cutlets With Paprika recipe from Food.com.
Provided by PanNan
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce: saute onion in butter until tender.
- Add red peppers, tomatoes and paprika and saute for about 3 minutes.
- Add beef broth and simmer for 30 minutes.
- Mix flour with a little water to make a thin paste.
- Pour into sauce and stir.
- Cook about 3 minutes.
- Add cream and stir (do not boil).
- Meanwhile salt the cutlets and brown on both sides in butter or oil.
- Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
- Remove from heat.
- When sauce is finished, add the cutlets and heat for a few minutes.
- Don't let it boil.
- Serve with boiled or mashed potatoes and a steamed vegetable.
Nutrition Facts : Calories 338.1, Fat 28.4, SaturatedFat 17.7, Cholesterol 77.6, Sodium 953.9, Carbohydrate 18.2, Fiber 3.7, Sugar 7.3, Protein 4.6
More about "veal and pork burgers with paprika sauce food"
BARBECUED PORK AND VEAL BURGERS WITH THE ... - GOOD FOOD
From goodfood.com.au
Category LunchTotal Time 30 mins
- Ask your butcher to prepare some mince - a mixture of 50 per cent pork leg, 10 per cent pork belly and 40 per cent veal leg - or use your own recipe. Allow 100g per small and 160g per large burger.
- Add 3 minced garlic cloves, 1/2 cup of chopped parsley and salt and pepper to each kilogram of mince. Set up on a table some plates, burger buns, the grilled patties, grilled mushrooms and onions, shredded butter lettuce, mayonnaise, sliced pickled cucumbers and the tomato, rocket and chilli sauce (see the barbecued vegetables with tomato, rocket and chilli sauce recipe on cuisine.com.au).
THE BEEF, PORK AND VEAL SUPER TRIO BURGER | METRO
From metro.ca
Servings 4Total Time 25 mins
10 BEST PORK VEAL MINCE RECIPES - YUMMLY
From yummly.com
5/5 (1)
PORK AND VEAL MEATBALLS WITH MUSHROOM SAUCE - 9KITCHEN
From kitchen.nine.com.au
Cuisine ItalianCategory DinnerServings 4Total Time 30 mins
PALEO PORK AND VEAL BURGERS RECIPE (EGG FREE).
From themerrymakersisters.com
Estimated Reading Time 2 minsTotal Time 25 mins
HEARTY PAPRIKA BURGERS - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Dinner
VEAL BURGERS WITH MUSHROOM SAUCE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 643 CaloriesCarbohydrate 23 gFat 39 g
10 BEST GROUND VEAL BURGERS RECIPES - YUMMLY
From yummly.com
VEAL PAPRIKA, AN EASY, GOURMET MAIN COURSE FROM THYME FOR ...
From thymeforcooking.com
VEAL BURGERS WITH FRESH TOMATO SAUCE RECIPE ...
From mygourmetconnection.com
4.8/5 (5)Category SandwichesCuisine AmericanTotal Time 30 mins
- Place the ground veal, bread crumbs, cream, basil, salt, and pepper in a large mixing bowl and using your hands, mix well.
- Gently form the mixture into four equal patties and brush both sides of each burger with a bit of olive oil. Set aside.
- Melt the butter in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
EASY SLOW-ROASTED PULLED PORK BURGERS, LATHERED ... - RECIPES
From more.ctv.ca
Servings 10-12Total Time 8 hrs 10 minsCategory Dinner
- Make the pulled pork: In a small bowl, combine the chili powder, brown sugar, smoked paprika, garlic powder, salt, and pepper. Massage the pork shoulder with half the olive oil, then coat it all over with the spice rub. Cover and refrigerate overnight.
- Preheat the oven to 425°F. Let the pork come to room temperature on the counter for 30 minutes prior to cooking.
- Heat a large Dutch oven over medium-high and add the remaining olive oil. Sear the pork on all sides until golden brown, two to three minutes per side. Pour in the cola and transfer the pork to the oven. Immediately decrease the oven temperature to 325°F and cook for six and a half to seven and a half hours, or until the pork is basically falling apart and easily shreddable and the kitchen smells like heaven.
VEAL PAPRIKA RECIPE - FOOD.COM
From food.com
Servings 6-8Total Time 40 minsCategory MeatCalories 414 per serving
- Heat oil in skillet, add veal and cook quickly over high heat until browned. Transfer to a heated serving dish or casserole.
VEAL BURGERS WITH FRESH MOZZARELLA AND VEGETABLES - RICARDO
From ricardocuisine.com
5/5 (35)Total Time 50 minsCategory Main DishesCalories 540 per serving
- In a bowl, combine all of the ingredients. Season with salt and pepper. With your hands or with a hamburger press, shape the meat mixture into four patties.
- Toast the buns. Spread the inside with mayonnaise and mustard. Place the patties on the bun bottoms. Layer with the cheese, zucchini, tomato, bell pepper and basil. Cover with the bun tops.
PORK MEATBALLS WITH ROASTED PEPPERS AND BARBECUE SAUCE ...
From ricardocuisine.com
5/5 (37)Category Main DishesServings 4Total Time 1 hr
SMOKY PORK BURGERS WITH GRILLED SWEET ONION - RECIPE ...
From finecooking.com
4.8/5 (4)Category Main CourseCuisine AmericanCalories 780 per serving
VEAL PAPRIKASH RECIPE | MYRECIPES
From myrecipes.com
5/5
PAPRIKA PORK SCHNITZEL - KEVIN IS COOKING
From keviniscooking.com
5/5 (6)Calories 342 per servingCategory Dinner, Main
LUKE MANGAN'S SUMAC-SPICED PORK AND VEAL MEATBALLS WITH ...
From kitchen.nine.com.au
Cuisine ItalianCategory DinnerServings 6Total Time 1 hr
CHICKEN CUTLETS POJARSKI WITH PAPRIKA SAUCE RECIPES
From tfrecipes.com
Calories 395.6Fat 26.6Cholesterol 152.7SaturatedFat 15.3
VEAL AND PORK BURGERS WITH PAPRIKA SAUCE - DINING AND COOKING
From diningandcooking.com
VEAL (OR PORK) CUTLETS WITH PAPRIKA RECIPE - FOOD.COM ...
From pinterest.com
SAUCES FOR VEAL - RECIPES - COOKS.COM
From cooks.com
VEAL | A FOOD PAPER
From afoodpaper.wordpress.com
GROUND VEAL RECIPES | ALLRECIPES
From allrecipes.com
DAS SCHNITZEL HAUS - FOOD MENU
From dshrestaurant.com
PIERRE FRANEY - RECIPES - VEAL SCALOPPINE WITH MUSHROOMS
From pierrefraney.com
VEAL PAPRIKASH RECIPE - ITSHUNGARIAN
From itshungarian.com
SAUCE FOR PORK BURGERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GROUND PORK AND GROUND VEAL RECIPES (151) - SUPERCOOK
From supercook.com
BALKAN GRILLED VEAL AND PORK “BURGERS” FROM PLANET ...
From app.ckbk.com
PIERRE FRANEY - RECIPES - SHRIMP WITH MUSHROOMS AND ...
From pierrefraney.com
RECIPE THREE MEAT BURGER PATTIES | MYDAILYMOMENT ...
From mydailymoment.com
VEAL AND PORK BURGERS WITH PAPRIKA SAUCE RECIPES
From tfrecipes.com
SCHNITZEL WITH PAPRIKA SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
PULLED PORK BURGER WITH COLESLAW AND BBQ SAUCE - BAMIX
From bamix.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love