Veal and Pork Burgers With Paprika Sauce
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1pound lean ground veal
- ½pound lean ground pork
- 1tablespoon olive oil
- 1cup finely chopped onions
- 1½cups fresh bread crumbs
- 1cup fresh or canned chicken broth
- ⅛teaspoon freshly grated nutmeg
- ¼teaspoon ground cumin
- Salt and freshly ground pepper to taste
- 1tablespoon corn or vegetable oil
- 1tablespoon butter
- ¼teaspoon paprika
- 2teaspoons pepper vodka
- 1tablespoon red-wine vinegar
- ¼cup sour cream
- 2teaspoons tomato paste
- 1tablespoon finely chopped fresh dill
- 1tablespoon lemon juice
Nutritional analysis per serving (4 servings)
484 calories; 31 grams fat; 11 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 36 grams protein; 763 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
- 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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