Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MUSTARD SAUCE-----
3 tb Dijon mustard
1 tb Coleman's mustard
1 tb Oil
1/2 Onion -- chopped
1/2 Celery stalk -- chopped
1/4 c White wine vinegar
2 c Brown stock
1 1/2 ts Crushed black pepper
1 d Salt
1 d Worcestershire sauce
-----BURGERS-----
4 Chicken breast halves
-(boned and skinned) OR
1 -(2 1/2-lb) chicken,
- boned and skinned
1 lb Lean veal
1 tb Chopped parsley
1 1/2 ts Salt
1/2 ts White pepper
1 d Worcestershire sauce
3 dr Hot pepper sauce
2 sl White bread
1/4 c Hot milk
1 Egg
2 tb Oil
1 md Onion -- sliced
1/4 lb Mushrooms -- sliced
1 Bay leaf
1 d Fresh thyme
1 c Dried bread crumbs
1/4 c Butter
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.
