James's Ground Veal Chicken Mustard Sauce Burger
MUSTARD SAUCE
3 tbl Dijon mustard
1 tbl Coleman's mustard
1 tbl Oil
1/2 x Onion, chopped
1/2 x Celery stalk, chopped
1/4 cup White wine vinegar
2 cup Brown stock
1 1/2 tsp Crushed black pepper
1 dsh Salt
1 dsh Worcestershire sauce
BURGERS
4 x Chicken breast halves
(boned and skinned) -=OR
1 x -(2 1/2-lb) chicken, boned and skinned
1 lb Lean veal
1 tbl Chopped parsley
1 1/2 tsp Salt
1/2 tsp White pepper
1 dsh Worcestershire sauce
3 dsh Hot pepper sauce
2 slc White bread
1/4 cup Hot milk
1 x Egg
2 tbl Oil
1 med Onion, sliced
1/4 lb Mushrooms, sliced
1 x Bay leaf
1 dsh Fresh thyme
1 cup Dried bread crumbs
1/4 cup Butter
Method :
Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and saute
until tender. Add vinegar and reduce by half. Stir in mustard mixture and brown
stock. Cook 30 minutes. Add black pepper, dash salt and Worcestershire sauce.
Strain into sauceboat. To make burgers, grind chicken and veal together. Stir in
parsley, 1 1/2 teaspoons salt, white pepper, Worcestershire and hot pepper
sauce. Soak bread in milk and add to meat mixture along with egg, mixing well.
Heat 2 tablespoons oil, add sliced onion and cook until barely tender. Add
mushrooms, bay leaf and thyme.
Saute until liquid has evaporated. Remove bay leaf. Add mushroom mixture to meat
mixture. Combine, stirring 2 to 4 minutes or combine in food processor until
almost smooth. Form into patties and coat with bread crumbs. Melt butter in
large skillet and add patties. Cook until browned on both sides, then remove
from skillet. When ready to serve, place browned patties in baking pan and bake
at 375F 10 minutes to crisp. Serve with mustard sauce.