Chicken Burgers with Mustard Sauce
Yield
8 servingsPrep
45 minCook
40 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mustard sauce | |||
| 3 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
english mustard
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| ½ | each |
onions
chopped |
|
| ½ | each |
celery stalks
|
|
| ¼ | cup |
white wine vinegar
|
|
| 2 | cups |
brown stock
|
* |
| 1 ½ | teaspoons |
black pepper
crushed |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| Burgers | |||
| 4 | each |
chicken breast halves, boneless, skinless
or 1 chicken, boned and skinned |
|
| 1 | pound |
veal
lean |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 3 |
red hot pepper sauce
|
*
|
|
| 2 | slices |
white bread
|
|
| ¼ | cup |
milk
hot |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
thyme
fresh |
*
|
| 1 | cup |
bread crumbs
dried |
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mustard sauce | |||
| 45 | ml |
dijon mustard
|
|
| 15 | ml |
english mustard
|
* |
| 15 | ml |
vegetable oil
|
|
| 0.5 | each |
onions
chopped |
|
| 0.5 | each |
celery stalks
|
|
| 59 | ml |
white wine vinegar
|
|
| 473 | ml |
brown stock
|
* |
| 7.5 | ml |
black pepper
crushed |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| Burgers | |||
| 4 | each |
chicken breast halves, boneless, skinless
or 1 chicken, boned and skinned |
|
| 453.6 | g |
veal
lean |
|
| 15 | ml |
parsley leaves
chopped |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 3 |
red hot pepper sauce
|
*
|
|
| 2 | slices |
white bread
|
|
| 59 | ml |
milk
hot |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| 113.4 | g |
mushrooms
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
thyme
fresh |
*
|
| 237 | ml |
bread crumbs
dried |
|
| 59 | ml |
butter
|
|
Directions
Mix mustards.
Heat 1 tablespoon oil.
Add chopped onion and celery and sauté until tender.
Add vinegar and reduce by half.
Stir in mustard mixture and brown stock.
Cook 30 minutes.
Add black pepper, dash salt and Worcestershire sauce.
Strain into sauceboat.
To make burgers, grind chicken and veal together.
Stir in parsley, 1½ teaspoons salt, white pepper, Worcestershire and hot pepper sauce.
Soak bread in milk and add to meat mixture along with egg, mixing well.
Heat 2 tablespoons oil, add sliced onion and cook until barely tender.
Add mushrooms, bay leaf and thyme.
Sauté until liquid has evaporated.
Remove bay leaf.
Add mushroom mixture to meat mixture.
Combine, stirring 2 to 4 minutes or combine in food processor until almost smooth.
Form into patties and coat with bread crumbs.
Melt butter in large skillet and add patties.
Cook until browned on both sides, then remove from skillet.
When ready to serve, place browned patties in baking pan and bake at 375℉ (190℃)ahrenheit for 10 minutes to crisp.
Serve with mustard sauce.
