Chicken Burgers with Mustard Sauce
Submitted by aksw1
Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.
YIELD
8 servingsPREP
45 minCOOK
40 minREADY
These are not your backyard burgers. They’re closer to what a French bistro chef would serve if you asked for a chicken burger with a straight face.
Ground chicken and veal get mixed with milk-soaked bread, egg, sautéed mushrooms, onion, thyme, and a hit of hot sauce, then formed into patties, breaded, pan-fried in butter, and finished in the oven until crisp.
The mustard sauce is its own small project: Dijon and fiery English mustard simmered with vinegar, celery, onion, and brown stock into a peppery, tangy condiment that cuts right through the richness.
Yes, it’s more involved than a weeknight throw-together. But for a dinner party or weekend project, these deliver in a way that store-bought patties never will.
Chef Tips
- Grind the chicken and veal together for the most even texture. A food processor works if you don’t have a grinder, just pulse in short bursts so you don’t turn it into paste.
- Soak the bread in hot milk until it falls apart, then squeeze out the excess. This old-school panade keeps the patties incredibly moist.
- Brown the patties in butter first, then finish in the oven. This gives you a crisp exterior without overcooking the delicate meat.
- Make the mustard sauce ahead. It reheats well and the flavours actually improve after sitting.
Ingredients
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.
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