Veal and Pork Burgers With Paprika Sauce
Published March 13, 1990
- Total Time
- 30 minutes
- Rating
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Ingredients
1 pound lean ground veal
½ pound lean ground pork
1 tablespoon olive oil
1 cup finely chopped onions
1 ½ cups fresh bread crumbs
1 cup fresh or canned chicken broth
⅛ teaspoon freshly grated nutmeg
¼ teaspoon ground cumin
Salt and freshly ground pepper to taste
1 tablespoon corn or vegetable oil
1 tablespoon butter
¼ teaspoon paprika
2 teaspoons pepper vodka
1 tablespoon red-wine vinegar
¼ cup sour cream
2 teaspoons tomato paste
1 tablespoon finely chopped fresh dill
1 tablespoon lemon juice
Nutritional analysis per serving (4 servings)
13 grams carbs; 106 milligrams cholesterol; 474 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 30 grams fat; 1 gram trans fat; 1 gram fiber; 754 milligrams sodium; 36 grams protein; 4 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
- Step 1
Place the veal and pork in a mixing bowl.
- Step 2
Heat the olive oil in a small saucepan and add ¾ cup chopped onion and paprika. Cook over medium heat, stirring often, about 3 minutes without browning. Let cool.
- Step 3
Combine the ground meats, cooked onions, 1 cup of the bread crumbs, ½ cup of the chicken broth, the nutmeg, cumin, salt and pepper. Blend well with your hands.
- Step 4
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 ½ cup bread crumbs.
- Step 5
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.
- Step 6
Meanwhile, heat a smaller skillet and add the butter and the remaining ¼ cup chopped onions. Cook, stirring, over medium heat until wilted. Add the vodka, vinegar, remaining ½ 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.
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