VEAL OR TURKEY BURGERS W/ONION GRAVY (LOW FAT!)
This is an old Weight Watcher's recipe my mom has been making since the late 70's. We both still make it to this day. The recipe contains no added fat, but you would never know it. Goes great served over rice or egg noodles.
Provided by CulinaryQueen
Categories Veal
Time 45m
Yield 8 burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the meat with salt and pepper to taste. Weigh out 4 oz/125 gm of meat and shape into a pattie. Do this with the remaining meat. Place patties on a platter, cover with plastic wrap/cling film and set aside.
- Pour water into a large fry pan/skillet over medium high heat. Add stock cubes (use beef cubes for veal, chicken cubes for turkey), onions and mushrooms. Bring to a boil and then lower heat to simmer. Cook until onions are just about cooked. You may need to add more water as the veggies cook as you want to have about 2 cups worth of gravy at the end.
- Gently place the burgers in the pan with the veggies and poach for about 5-7 minutes on each side, pressing down with a spatula to flatten a bit. Cook until juices run clear. Remove the cooked burgers to a plate and keep warm. Return sauce to a boil and add more water if necessary.
- Put cold water into a small cup or bowl and stir in cornstarch with a fork or whisk. Slowly pour into the sauce in the pan and thicken.
- Place rice or noodles on plate, place two burgers on top, and pour gravy over burgers.
Nutrition Facts : Calories 356.6, Fat 15.6, SaturatedFat 6.4, Cholesterol 186.1, Sodium 447.3, Carbohydrate 6.2, Fiber 0.8, Sugar 2.2, Protein 45.1
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Botlhokwa Kopano
botlhokwa-kopano18@hotmail.comI've made these burgers several times now, and they're always a hit! The wonion gravy is the perfect way to add some extra flavor and moisture to the burgers. I highly recommend this recipe.
Nomvula Mahlangu
mahlangun@hotmail.co.ukThese burgers were a bit too dry for my taste, but the wonion gravy helped to make them more moist. The flavor was good, but I think I would add some more spices next time.
Trinidad Pinedo
trinidadpinedo100@hotmail.comI love these burgers! They're so easy to make and they're always a hit with my family and friends. The wonion gravy is the perfect finishing touch.
Malik Baloch
baloch-malik59@hotmail.comThese burgers were easy to make and very flavorful. The wonion gravy was a great addition, and it really made the burgers moist and juicy. I'll definitely be making these again.
KING NOMAD
n64@hotmail.comI've made these burgers a few times now, and they're always a hit! The wonion gravy is the key ingredient, and it really makes the burgers special. I highly recommend this recipe.
Basit Raja
rajabasit@yahoo.comI had high hopes for these burgers, but I was disappointed. The gravy was too thin and didn't have much flavor. The burgers themselves were also a bit bland.
Penny Froats
f.penny58@yahoo.comThese burgers were a bit dry for my taste, but the gravy helped to make them more moist. The flavor was good, but I think I would add some more spices next time.
Noyon Noyonvai
noyon_n@hotmail.co.ukI'm not usually a fan of turkey burgers, but these were really good! The wonion gravy made all the difference. I'll definitely be making these again.
Alice Nabwami
nabwamia@hotmail.comThese burgers were easy to make and turned out great! The gravy was the perfect touch, and it really made the burgers stand out. I'll definitely be making these again soon.
King Raju
r_king@gmail.comI've been looking for a good turkey burger recipe, and this one is perfect! The burgers were juicy and flavorful, and the wonion gravy was a great way to add some extra flavor. I'll definitely be making these again.
John Spaulding
s.j@gmail.comI made these burgers for my family last night and they were a hit! Everyone loved them, even my picky kids. The gravy was especially good, and it really made the burgers special.
Ashton Douglas
douglas@hotmail.comThese burgers were delicious! The wonion gravy was the perfect addition, and it made the burgers so moist and flavorful. I'll definitely be making these again.