Veal Hamburger Parmiciano Recipes

VEAL BURGERS PARMIGIANA

Steps:

• Pour a little olive oil in a medium saucepan and add the chopped yellow onion and the garlic. Place this over medium heat.
• Cook the garlic and onion gently for 2 minutes. Deseed the tomatoes and dice the tomato meat finely. Add it to the saucepan. Season with a little pepper and salt.
• Stir well and reduce the heat. Put a lid on the pan and let the tomato simmer and fall apart for about 5 minutes. The sauce should be a little chunky. Stir well and add the tomato paste, half of the dried thyme and the red wine vinegar.
• Stir and simmer for 3 more minutes. Check the seasoning and add extra pepper, salt, tomato paste or red wine vinegar to taste if necessary. Stir in the unsalted butter and some freshly chopped basil. Then take the tomato sauce off the heat and let it cool.
• Add the veal mince to a large mixing bowl together with the egg yolk, the rest of the dried herbs and a little pinch of freshly ground black pepper and salt.
• Knead the mince for a minute until it is nicely combined. Then divide the mince into 2 equal portions and make patties that are about an inch (2,5 cm) thick. Wrap them in some cling film.
• Place the patties in the fridge and let them cool for 15 minutes. Remove the pork patties from the fridge and let them rest at room temperature for another 15 minutes. Then some olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the veal patties.
• Quickly sear them on one side for 2 minutes. Then flip them over and cook them until golden on the other side as well.
• Then take the pan off the heat and let the burgers rest in the hot pan for 6 to 8 minutes. Flip them over regularly. Then inside should be warmed through but not cooked through. Keep the burgers rosé, pink on the inside! Transfer the cooked burgers onto plates and top with the tomato sauce and a slice of mozzarella. Grill the burgers for another couple of minutes until the cheese is nicely melted. Serve hot.

VEAL PARMIGIANA

Steps:

• Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
• Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
• Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

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 PARMIGIANA

Steps:

• Heat oven to 350°F.
• Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
• Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
• Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
• Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

VEAL PARMESAN BURGERS

Steps:

• Preheat the grill to medium-high heat.
• In a medium bowl, combine all the ingredients; mix well. Divide the mixture into 4 equal amounts and form into 4 patties.
• Grill the patties for 4 to 6 minutes per side, or until desired doneness.

VEAL AND PORK BURGERS WITH PAPRIKA SAUCE

Steps:

• Place the veal and pork in a mixing bowl.
• Heat the olive oil in a small saucepan and add 3/4 cup chopped onion and paprika. Cook over medium heat, stirring often, about 3 minutes without browning. Let cool.
• Combine the ground meats, cooked onions, 1 cup of the bread crumbs, 1/2 cup of the chicken broth, the nutmeg, cumin, salt and pepper. Blend well with your hands.
• 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 1/2 cup bread crumbs.
• 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.
• Meanwhile, heat a smaller skillet and add the butter and the remaining 1/4 cup chopped onions. Cook, stirring, over medium heat until wilted. Add the vodka, vinegar, remaining 1/2 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.

VEAL PARMIGIANA

Steps:

• Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
• Stir in tomato sauce, water, oregano, pepper, and parsley.
• Cover and simmer 10 minutes.
• Combine 1/2 cup parmesan cheesewith bread crumbs.
• Dip veal into egg, then into cheese crumb mixture.
• Heat remaining olive oil in skillet and saute veal until golden, turning only once.
• Pour 1/2 the tomato sauce into baking dish.
• Place veal and mozzarella cheese in alternating layers in dish.
• Pour remaining sauce over veal and cheese.
• Sprinkle with 2 tablespoons parmesan cheese.
• Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
• Serve with capellini, crusty bread, and a salad.