Veal Burger a la Russe

By The New York Times

Published April 9, 1985

Total Time
20 minutes
Rating
4(27)
Comments
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This is a recipe for one burger. It comes from Craig Claiborne, who wrote about it in 1985. He started the article with the following question and answer: “What do I cook for myself when I dine at home alone? It is a natural question, and as a person who is single and makes his livelihood from food, I probably hear it more often than most people do. In these hectic times, it may come as a surprise to much of this country's population that anyone would bother to cook a meal for just himself or herself. That is a depressing comedown for what should be one of life’s more enjoyable and festive rituals.” This burger, crisp and creamy at once, proves his point.

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Ingredients

Yield:1 serving

  • ¼ pound lean ground veal

  • 4 tablespoons fine fresh bread crumbs

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • ⅛ teaspoon freshly grated nutmeg

  • 3 tablespoons heavy cream

  • 1 teaspoon corn, peanut or vegetable oil

  • 1 tablespoon butter

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

6 grams carbs; 137 milligrams cholesterol; 546 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 24 grams saturated fat; 48 grams fat; 1 gram trans fat; 435 milligrams sodium; 23 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the veal in a mixing bowl and add half the bread crumbs, salt and pepper to taste, all the nutmeg and cream. Beat with wooden spoon to blend well.

  2. Step 2

    Gather the mixture into a ball and dredge on all sides in the remaining bread crumbs. Flatten the mixture into a round patty about ½ inch thick.

  3. Step 3

    Heat oil in a small, heavy skillet and add the patty. Cook until golden brown, about 3 minutes. Turn the patty and continue cooking about 7 minutes.

  4. Step 4

    Remove the patty to a warm plate. Add the butter to the skillet and cook until foamy. When butter starts to turn light brown pour it over the patty.

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Ratings

4 out of 5
27 user ratings
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Comments

Paul McDonnell, NYC

It's a luxurious treat once in a rare while, and super easy to prepare. It obviously can be multiplied for an informal dinner party.

joe ward

made 4x as i had one pound ground veal. used #16 scoop (blue handle) yields 13 bites. good tasting mild burger

Paul McDonnell, NYC

It's a luxurious treat once in a rare while, and super easy to prepare. It obviously can be multiplied for an informal dinner party.

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