Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------MUSTARD SAUCE----------------------------
3 tb Dijon mustard
1 tb Coleman's mustard
1 tb Oil
1/2 Onion; chopped
1/2 Celery stalk; chopped
1/4 c White wine vinegar
2 c Brown stock
1 1/2 ts Crushed black pepper
1 ds Salt
1 ds Worcestershire sauce

--------------------------BURGERS-------------------------------
4 Chicken breast halves
-(boned and skinned) -=OR=-
1 -(2 1/2-lb) chicken,
- boned and skinned
1 lb Lean veal
1 tb Chopped parsley
1 1/2 ts Salt
1/2 ts White pepper
1 ds Worcestershire sauce
3 dr Hot pepper sauce
2 sl White bread
1/4 c Hot milk
1 Egg
2 tb Oil
1 md Onion; sliced
1/4 lb Mushrooms; sliced
1 Bay leaf
1 ds Fresh thyme
1 c Dried bread crumbs
1/4 c Butter

Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and
saute 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 375F 10 minutes to crisp. Serve with mustard
sauce.

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