filmed at Mini Lakes in 2008 – location – vegetable gardens and back deck
6 servings – 6 patties
Ingredients
1 lb. ground veal (540g)
1 lb medium ground beef (540g)
3 tablespoons Dijon mustard
4 tablespoons red wine (the bolder the flavour, the better)
I small egg (optional)
salt and fresh black pepper
We used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.
Directions
Break up the two meats onto a platter, mixing the varieties, in a single layer.
Don’t overmix at this point or meat will toughen. Set aside.
In small bowl, blend mustard and wine.
If desired, beat an egg into this mixture (this will help the patties keep their shape).
Drizzle wine mixture over meat.
Sprinkle with salt and pepper.
With as little mixing as possible, combine all ingredients.
Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.
Makes 4-6 patties
Recipe by Nancy Bricker of Mini Lakes
Get more Veal Recipes at VealRecipes.com
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