Ground Veal Burgers

Ground veal burgers recipe

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
467 Calories
34g Fat
8g Carbs
32g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 467
% Daily Value*
Total Fat 34g 44%
Saturated Fat 16g 78%
Cholesterol 159mg 53%
Sodium 351mg 15%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 32g
Vitamin C 0mg 1%
Calcium 47mg 4%
Iron 2mg 13%
Potassium 313mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you enjoy a good burger and like veal, having a veal burger is a totally different sensory experience. It's a richer, more pronounced taste, and the meat is tender. These are put together simply with lemon juice, butter, and spices such as nutmeg and black pepper. You might not think of nutmeg in a savory way, but it pops up in all kinds of recipes that don't involve baking. The ingredients come together to add flavor and juiciness to these veal patties.

You can make these burgers easily on a weeknight or freeze them for future use. They're delicious served in buns along with your favorite burger fixings and french fries. Or you can serve them as patties with a side of noodles, roasted potatoes, and a green salad.

“I am delighted to now have another kind of burger in my repertoire. The veal burgers are moist and light. The nutmeg and lemon add an overlay that is subtlety noticeable. I enjoyed them with tomato, lettuce and pickles while my husband went full on with mustard, a bun and the works.” —Mary Jo Romano

Ground Veal Burgers/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 pounds ground veal

  • 1/2 cup (8-ounces) unsalted butter, softened

  • 1 teaspoon freshly squeezed lemon juice

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon ground nutmeg

  • Dash freshly ground black pepper

  • 1 large egg

  • 2 tablespoons water

  • 1/2 cup fine, dry unseasoned breadcrumbs

  • 2 tablespoons olive oil, more as needed

Steps to Make It

  1. Gather the ingredients.

    Ingredients for ground veal burgers
    The Spruce / Julia Hartbeck
  2. Combine ground veal, butter, lemon juice, salt, nutmeg, and pepper.

    Combine veal and lemon juice
    The Spruce / Julia Hartbeck
  3. Shape into 6 patties.

    Shape into patties
    The Spruce / Julia Hartbeck
  4. In a shallow bowl, mix together the egg and water.

    Mix egg and water
    The Spruce / Julia Hartbeck
  5. Dip patties into egg and water mixture then into breadcrumbs.

    Dip patties into egg mixture then breadcrumbs
    The Spruce / Julia Hartbeck
  6. Heat oil in a large, heavy-duty skillet on medium-high heat. When the oil shimmers, add the patties (in batches if necessary to avoid crowding the pan) and brown on both sides. Reduce heat to medium and continue to cook, flipping once or twice until the patties reach an internal temperature of 160 F, about 15 minutes.

    Heat oil in heavy skillet
    The Spruce / Julia Hartbeck
  7. Serve as is with potatoes or other side dishes, or as a burger in a sandwich.

    Serve with potatoes
    The Spruce / Julia Hartbeck

Variations

Anything you put on a regular ground beef burger, you can put on a veal burger, but these are some of our favorite suggestions.

  • Caramelized onions
  • Sautéed mushrooms with thyme
  • Topped with mixed greens, such as baby spinach or arugula
  • Add a strong cheese, such as goat, provolone, or even blue cheese

How to Store and Freeze Veal Burgers

You can make these patties and freeze them ahead of time, or simply make extra (double the recipe, perhaps when you make it) so you'll have some in the freezer for future meals.


Reheat on a hot skillet or serve cold, alongside a salad.


You can also freeze cooked veal burgers for up to three months. Defrost them in the refrigerator. They're best the day they're made, however.

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