Recipe - Chicken Burgers With Mustard Sauce

MUSTARD SAUCE
3 tablespoon Dijon mustard
1 tablespoon Coleman's mustard
1 tablespoon Oil
One half Onion; chopped
One half Celery stalk; chopped
One fourth cup White wine vinegar
2 cup Brown stock
1 One half teaspoon Crushed black pepper
1 ds Salt
1 ds Worcestershire sauce

BURGERS
4 Chicken breast halves
(boned and skinned) =OR=
1 (2 1/2lb) chicken,
boned and skinned
1 pound Lean veal
1 tablespoon Chopped parsley
1 One half teaspoon Salt
One half teaspoon White pepper
1 ds Worcestershire sauce
3 dr Hot pepper sauce
2 sl White bread
One fourth cup Hot milk
1 Egg
2 tablespoon Oil
1 md Onion; cut or sliced up
One fourth pound Mushrooms; cut or sliced up
1 Bay leaf
1 ds Fresh thyme
1 cup Dried bread crumbs
One fourth cup 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 One half 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 cut or sliced up
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini