Recipe adapted from Chef Jon Paul Hutchins, Scottsdale Culinary Institute, Scottsdale, AZ
Ingredients
- 3 cups or 12 oz Minced carrots
- 2-1/2 cups or 12 oz Minced onions
- 1-1/2 cups or 6 oz Minced celery
- 1/2 cup or 4 oz Unsalted butter
- 1-1/2 lb Ground veal (IMPS/NAMP 396)
- 3 cups or 5 oz Soft bread crumbs
- 4 each Eggs
- 1 Tbsp Kosher salt
- 1 Tbsp Pepper
- 1 tsp Nutmeg
Instructions
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Sweat carrots, onions and celery in butter in large sauté pan until onions are translucent. Cool.
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Combine ground veal, vegetable mixture, bread crumbs, eggs, salt, pepper and nutmeg in large bowl; mix lightly but thoroughly. Divide and shape into twelve 6-1/2 oz. chop-shaped patties. Cover and refrigerate until ready to use.
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Place patty on grill; cook to medium doneness. Serve with desired sauce and side dish.
