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Veal Burger a la Russe

By The New York Times

Total Time
20 minutes
Rating
4(26)
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
  • ¼pound lean ground veal
  • 4tablespoons fine fresh bread crumbs
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ⅛teaspoon freshly grated nutmeg
  • 3tablespoons heavy cream
  • 1teaspoon corn, peanut or vegetable oil
  • 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

545 calories; 48 grams fat; 24 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 23 grams protein; 435 milligrams sodium

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
26 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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