Ground Veal Patties Recipes

VEAL HAMBURGER PARMICIANO

Steps:

• Preheat oven to 400 degrees F. Warm the marinara sauce in a small pot over low heat. Combine the veal, 1/4 cup of the grated cheese, the parsley, and 1/4 teaspoon of the salt in a small bowl. Mix with your hands, and shape into four oblong patties (that will fit on your rolls) about 1 inch thick. Spread the flour and bread crumbs on two shallow, rimmed plates, and beat the eggs with the remaining salt in a shallow bowl.
• Pour 1/2 inch vegetable oil into a large skillet over medium heat. Dredge the patties in flour, shaking off the excess, then dip in the beaten egg, letting the excess drip back in the bowl. Press the patties into the bread crumbs to coat both sides. When the oil is hot, carefully slide the patties into the oil. Fry, turning once, until golden brown and just cooked through, about 8 to 10 minutes. (You will know the patties are cooked through when you press on one and no more juice comes out.) Drain the cooked patties on paper towels.
• Lay the rolls open on a large baking sheet while still hot. Place a patty on the bottom half of each roll, and spread each patty with about 1/3 cup marinara, keeping the remaining marinara warm for serving.
• Sprinkle remaining 1/4 cup grated cheese over the marinara on the patties, then top each with 2 basil leaves. Evenly distribute the sliced mozzarella over the leaves. Bake until bread is toasted and cheese is melted and browned on top, about 10 minutes. Serve with additional warm marinara for dipping.

BISTRO VEAL BURGERS

Steps:

• Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
• Preheat a grill for medium heat.
• Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.

VEAL PATTIES WITH MUSHROOMS AND CHIVES

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
• Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
• Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
• Serve veal patties topped with mushrooms.

GROUND VEAL PATTIES RECIPE

Steps:

• 1 In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy. 2 Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides. 3 Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it. 4 Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn. 5 To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink. 6 If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.

VEAL PATTIES POJARSKI

Steps:

• Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
• Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
• Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs. Blend well. Beat briskly in a circular motion with a wooden spoon until well blended and smooth.
• Divide the mixture into four equal portions. Shape into patties about 3/4-inch thick. Coat entirely with the remaining bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding. Brown the patties lightly over medium heat for about 5 minutes, and turn. Continue browning on the other side until the meat is cooked through without becoming dry. Do not overcook.
• Transfer to a warm plate and wipe out the skillet. Add the remaining butter and cook it until it is foamy. Continue cooking until the butter is a hazelnut color. Add the lemon juice and pour over each patty.

VEAL PATTIES STUFFED WITH HAM AND CHEESE

Steps:

• In a bowl, mix the ground veal, onions, bread crumbs, parsley, garlic, rosemary, milk, nutmeg, salt and pepper to taste. Blend well.
• Divide the mixture into 8 portions of equal weight. Shape each portion into a thin patty about 3 inches across.
• Arrange one layer of ham in the center of each of four of the patties. Cover the ham with a square of cheese, then another slice of ham, and then the remaining slice of cheese. Leave a clear margin of meat around the ham and cheese. Cover each ham-and-cheese patty with one of the remaining plain patties. Seal the edges firmly.
• Using a nonstick skillet large enough to hold the patties in one layer, heat the oil. When hot, add the veal patties. Cook over medium heat on one side until lightly browned, about 2 minutes, and then turn. Continue cooking and turning the patties carefully so they will cook evenly, about 10 minutes. Transfer to a warm platter or plate. Keep warm.
• Wipe out skillet and add butter, swirling until it is hazelnut brown. Add tomatoes, shallots and salt and pepper. Cook over high heat for one minute. Add lemon juice, blend well. Pour mixture over patties, serve immediately.

ESTONIAN GROUND MEAT PATTIES (BEEF, VEAL, PORK) (HAKKLIHAKOTLET)

Steps:

• In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy.
• Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides.
• Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it.
• Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn.
• To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink.
• If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.