Chicken Burgers with Mustard Sauce

Yields:	8 servings
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	Preparation	45 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients


Mustard sauce
3	tablespoons	dijon mustard
1	tablespoon	mustard, coleman's
1	tablespoon	vegetable oil
1/2	each	onion	chopped
1/2	each	celery stalk
1/4	cup	white wine vinegar
2	cups	brown stock
1 1/2	teaspoons	black pepper	crushed
1	dash	salt
1	dash	worcestershire sauce

Burgers
4	each	chicken breast halves, boneless and skinless	or 1 chicken, boned and skinned
1	pound	veal	lean
1	tablespoon	parsley leaves	chopped
1 1/2	teaspoons	salt
1/2	teaspoon	white pepper
1	dash	worcestershire sauce
3		red hot pepper sauce (eg. Tabasco)
2	slices	bread, white
1/4	cup	milk	hot
1	each	egg
2	tablespoons	vegetable oil
1	medium	onion	sliced
1/4	pound	mushrooms	sliced
1	each	bay leaf
1	dash	thyme	fresh
1	cup	bread crumbs	dried
1/4	cup	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, 1 1/2 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.

Saute 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 Fahrenheit for 10 minutes to crisp.

Serve with mustard sauce.

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Member Review

Top Round Aromatica

This is a great dish if you love black pepper. I also add a bag of defrosted pearl onions to the last 5 minutes of cooking time and I cook my meat longer since we like very well done meat. I have made this twice and the quality of the meat really makes a difference.

Reviewed by mogarraz