Best Veal Burgers Stuffed With Mozzarella Cheese Recipes

Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce image

Provided by Wildflour

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 veal scallopini, cutlets about 1 1/2 lbs. thin
1/4 lb prosciutto, slices
8 slices mozzarella cheese, about 4 ounces
1/4 cup butter
1 tablespoon flour
1 dash fresh ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

Steps:

Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
Place prosciutto slices on top of each cutlet.
Top each with mozzarella cheese.
Roll up each cutlet and secure with wooden toothpicks.
*These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
In large skillet. melt butter over med-high heat.
Add veal rolls and cook, turning frequently to brown on all sides.
Reduce heat to low.
Cover skillet and cook 10 minutes or til veal is fork tender.
Remove from heat.
Transfer rolls to a serving platter, removing toothpicks.
Cover with foil and place in warm oven to keep hot.
In small bowl, mix flour, pepper and water to make a smooth paste.
Add flour mixture to drippings in skillet.
Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
Add wine and simmer 1 minute longer.
Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
Sprinkle with chopped parsley.
Serve veal rolls with poppy seed noodles if desired.
Poppy Seed Noodles:.
Cook an 8 oz. pkg. of egg noodles til done, drain.
Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
Veal and noodles make 4 servings.

Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2

Veal Burgers Stuffed with Mozzarella Cheese image

Yield Makes 4 servings

Number Of Ingredients 14

1 cup shredded mozzarella cheese
1/4 cup finely chopped green onions
1 1/4 pounds ground veal
2 teaspoons Worcestershire sauce
1 teaspoon salt
teaspoon ground black pepper
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
1 teaspoon grated lemon peel
1/2 teaspoon dried rubbed sage
4 4-inch-diameter portobello mushrooms, stemmed
6 tablespoons olive oil
2 garlic cloves, minced
4 large sesame-seed buns, split, toasted

Steps:

Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.