Ground Veal Burgers

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/21/21
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, you'll enjoy a veal burger—it's only a little different than your average burger 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). All of 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 when 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.

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Ingredients

  • 1 1/2 pounds ground veal

  • 1/2 cup unsalted butter, or margarine

  • 1 teaspoon 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

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 black pepper.

    Combine veal with lemon juice, butter and spices
    The Spruce / Julia Hartbeck

  3. Shape into 6 veal patties.

    Veal shaped 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 veal patties into egg mixture and breadcrumbs

    The Spruce / Julia Hartbeck

  6. Heat oil in a heavy skillet. Brown coated veal patties on both sides in hot oil; reduce heat and cook for 15 minutes, or until veal patties are done.

    Heat oil in heavy skillet and fry the patties
    The Spruce / Julia Hartbeck

  7. Serve as is with potatoes or other side dishes, or as a burger in a sandwich.

    Cooked veal
    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
  • Sauteed mushrooms with thyme
  • Topped with mixed greens such as baby spinach or arugula
  • Add a strong, sharp 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 have some in the freezer for future meals.


These burgers will keep for a couple of days if wrapped in the refrigerator. Reheat in a hot skillet or serve it cold, alongside a salad.


You can also freeze cooked veal burgers for up to 3 months. Defrost them in the refrigerator and then cook as directed.


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