Ingredients

Mustard Sauce:
3 Tbsp. Dijon mustard
1 Tbsp. Colemans mustard
1 Tbsp. oil
1/2 onion; chopped
1/2 celery stalk; chopped
1/4 C. white wine vinegar
2 C. brown stock
1-1/2 tsp. crushed black pepper
dash of salt
dash of 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 Tbsp. chopped parsley
1-1/2 tsp. salt
1/2 tsp. white pepper
1 dash of Worcestershire sauce
3 drops hot pepper sauce
2 small white bread
1/4 C. hot milk
1 egg
2 Tbsp. oil
1 medium onion; sliced
1/4 lb. mushrooms; sliced
1 bay leaf
1 dash of fresh thyme
1 C. dried breadcrumbs
1/4 C. butter

Cooking Instructions

Mix mustards. Heat 1 Tbls. oil. Add chopped onion and celery and Saute until tender. Add vinegar and reduce by half. Stir in mustard mixture and brown stock. Cook for 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 tsp. salt, white pepper, Worcestershire and hot pepper sauce. Soak bread in milk and add to meat mixture along with egg, mixing well. Heat 2 Tbls. 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 breadcrumbs. 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 375 for 10 minutes. Serve with mustard sauce.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)