Notes: Adapted by Debra Steppel, by combining several recipes found online
Ingredients
3 lbs. ground veal
8 (stale) hamburger rolls, top crusts removed
18 oz whole milk for soaking rolls and breadcrumbs
4 eggs
1.5 tsp. salt
3/4 tsp. pepper
3/4 tsp. nutmeg
optional: zest of 1 lemon
10 Tbs. plain panko breadcrumbs
Directions
In a large bowl, soak crustless hamburger rolls in the milk/cream; combine with a whisk or a fork. Mix ground veal into the soaked rolls.
In a separate small bowl, combine eggs, salt, pepper, nutmeg, and lemon zest.
Mix liquid contents of small bowl into meat/bread/milk mixture; mix well. Add breadcrumbs and mix until smooth.
Refrigerate until 30 minutes before ready to serve.
Form patties (the size and shape of hamburgers) from the meat mixture and place on a greased broiler plate (with foil lining the bottom) so none of the patties are touching.
Broil patties about 10-15 minutes on each side, until golden brown and centers are cooked through.
Serve with pasta, spaetzle, or mashed potatoes, and a green vegetable.
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