This is a print preview of "Chicken Burgers With Mustard Sauce" recipe.

Chicken Burgers With Mustard Sauce Recipe
by Global Cookbook

Chicken Burgers With Mustard Sauce
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  Servings: 8

Ingredients

  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. Coleman's mustard
  • 1 Tbsp. Oil
  • 1/2 x Onion, minced
  • 1/2 x Celery stalk, minced
  • 1/4 c. White wine vinegar
  • 2 c. Brown stock
  • 1 1/2 tsp Crushed black pepper
  • 1 dsh Salt
  • 1 dsh Worcestershire sauce
  • 4 x Chicken breast halves
  • 1 x -(2 1/2-lb) chicken, boned and skinned
  • 1 lb Lean veal
  • 1 Tbsp. Minced parsley
  • 1 1/2 tsp Salt
  • 1/2 tsp White pepper
  • 1 dsh Worcestershire sauce
  • 3 dsh Warm pepper sauce
  • 2 slc White bread
  • 1/4 c. Warm lowfat milk
  • 1 x Egg
  • 2 Tbsp. Oil
  • 1 med Onion, sliced
  • 1/4 lb Mushrooms, sliced
  • 1 x Bay leaf
  • 1 dsh Fresh thyme
  • 1 c. Dry bread crumbs
  • 1/4 c. Butter

Directions

  1. Mix mustards. Heat 1 Tbsp. oil. Add in minced onion and celery and saute/fry till tender. Add in vinegar and reduce by half. Stir in mustard mix and brown stock. Cook 30 min. Add in black pepper, dash salt and Worcestershire sauce. Strain into sauceboat. To make burgers, grind chicken and veal together. Stir in parsley, 1 1/2 tsp. salt, white pepper, Worcestershire and warm pepper sauce. Soak bread in lowfat milk and add in to meat mix along with egg, mixing well. Heat 2 Tbsp. oil, add in sliced onion and cook till barely tender. Add in mushrooms, bay leaf and thyme.
  2. Saute/fry till liquid has evaporated. Remove bay leaf. Add in mushroom mix to meat mix. Combine, stirring 2 to 4 min or possibly combine in food processor till almost smooth. Form into patties and coat with bread crumbs. Heat butter in large skillet and add in patties. Cook till browned on both sides, then remove from skillet. When ready to serve, place browned patties in baking pan and bake at 375F 10 min to crisp. Serve with mustard sauce.