At Mile End, these kosher-style sausage patties are called "breakfast burgers." Veal is a great substitute for pork in a recipe such as this. The patties also can be prepped the night before and cooked in the morning. The recipe calls for 1 pound each of lean veal and turkey, but 2 pounds of just one of the meats can be substituted.
This recipe calls for grinding the meat for the patties yourself. This can be done using either a grinder (such as those that attach to a stand mixer) or a food processor.
Start to finish: 4 hours
1 1/2 pounds lean veal (such as tenderloin or leg cutlets)
1 pound lean turkey (such as tenderloin)
2 teaspoons kosher salt, plus more if needed
1 tablespoon packed light brown sugar or maple syrup
2 teaspoons ground black pepper, plus more if needed
3/4 teaspoon crushed red pepper
1/2 teaspoon nutmeg
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
5 teaspoons chopped fresh rosemary
Canola oil, to fry
Cut both meats into 1-inch pieces, then combine in a large bowl. Add all remaining ingredients except the canola oil. Toss well to coat, then cover and refrigerate for at least 3 hours or overnight.
If using a meat grinder, place the pieces in the freezer until needed. If using a food processor, place the blade and bowl in the freezer.
When ready to cook, use the cold grinder to grind the chilled meat according to your grinder's directions for a coarse grind. If using a food processor, place half of the meat in the chilled processor bowl and pulse until coarsely, but thoroughly chopped, about 8 to ten 1-second pulses. Repeat with the second batch of meat.
In a large skillet over medium-high, heat just a splash of oil. Pinch off a small piece of the ground meat, then flatten and cook until browned on both sides. Taste to check for seasoning and adjust as needed.
Divide the ground meat into 8 portions and form them into patties. At this stage, the patties can be refrigerated for up to 4 days or frozen for 2 months.
Heat just enough oil to coat the pan or skillet, then cook the patties, flipping once, until they are browned and cooked through, about 8 to 10 minutes.
Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 60 calories from fat (30 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 95 mg cholesterol; 2 g carbohydrate; 31 g protein; 0 g fiber; 590 mg sodium.
(Recipe adapted from Noah and Rae Bernamoff's "The Mile End Cookbook," Clarkson Potter, 2012)
The syrup and topping can be prepared ahead of time. The syrup can be refrigerated for up to a week; the topping will keep for up to five days.
Start to finish: 1 hour
For the syrup:
1/2 cup sugar
1 cup water
1/2 cup orange juice
1 cup maple syrup, plus more for serving
1/2 tablespoon vanilla extract
For the topping:
1/2 cup (1 stick) unsalted butter or margarine, room temperature
8-ounce can almond paste, broken into pieces
1/4 teaspoon almond extract
1/2 cup slivered almonds, plus more for garnish
2 large eggs, at room temperature, lightly beaten
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