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Served Veal Burger
Juicy veal burger with tarragon seasoning and melted cheese

Veal Burger with Tarragon

Author: Flavelo
Recipes Main Courses Quick Meals
Veal has much finer texture and lighter color than beef, with softer, milkier taste. Distinctive, slightly anise-like flavor of tarragon harmonizes excellently with this delicacy. This recipe blends French bistro elegance with American burger format. Since veal is leaner, adding a little fat (cream) ensures juiciness.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine French Bistro

Ingredients

Equipment Needed

  • Cast iron skillet: For even heat distribution.
  • Spatula: For flipping.

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Gently mix ground meat with chopped tarragon, garlic, pepper and cream. Don't knead long!

Tip: Overworking ground meat causes proteins to bond too much (myosin crosslinks) making burger rubbery meatball texture instead of tender.
2 ✓

Form 4 patties, dimple center. Refrigerate 20 minutes.

Tip: Meat fibers contract cooking causing puffing. Dimple compensates so it stays flat.
3 ✓

Fry meat in hot skillet 3-4 minutes per side. Salt only now during cooking!

Tip: Salt only surface during cooking so it doesn't draw water from inside early (osmosis), keeping it juicy.
4 ✓

Melt cheese at end of cooking. Meanwhile toast buns.

Tip: Toasting bun caramelizes sugars and forms physical barrier against juices preventing soggy bottom.

Recipe FAQ

Why did patty fall apart?
Added too much liquid (cream) or didn't rest cold. Cold helps fat bind meat.
What bun to use?
Brioche bun recommended, its sweetness and softness suits veal delicacy.

Ingredients

  • 1 lb Ground Veal (shoulder)
  • 1 tbsp Fresh Tarragon (finely chopped)
  • 1 clove Garlic (crushed)
  • 1 tbsp Heavy Cream (or sour cream)
  • 4 oz Swiss or Emmental Cheese
  • 4 pcs Burger Buns
  • 2 tbsp Butter or Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper