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Tarragon Veal Burger served
Delicate veal burger flavoured with fresh tarragon and creamy Emmental

Tarragon Veal Burger

Author: Flavelo
Recipes Main Courses Quick Meals
Veal texture is much finer and lighter in colour than beef, and its taste is milder and milkier. The distinctive, slightly aniseed flavour of tarragon harmonises excellently with this delicacy. This recipe combines the elegance of French bistros with the American burger format. Since veal is a leaner meat, 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 pan: For even heat distribution.
  • Spatula: For flipping.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Gently mix the minced meat with the chopped tarragon, garlic, pepper and cream. Do not knead for long!

Tip: If you overwork the mince, proteins stick together too much (myosin cross-links), and the burger becomes rubbery like a meatball instead of remaining tender.
2 ✓

Form 4 patties, pressing the centres in slightly with your finger. Put them in the fridge to rest for 20 minutes.

Tip: During cooking, meat fibres contract, causing the patty to puff up. The indentation compensates for this, so it stays flat.
3 ✓

Fry the meat in a hot pan for 3-4 minutes per side. Only salt now, during frying!

Tip: We only sprinkle salt on the surface during frying so it doesn't draw water out of the meat interior prematurely (osmosis), keeping it juicier.
4 ✓

At the end of frying, melt the Emmental cheese on top. Meanwhile, toast the buns.

Tip: Toasting the bun caramelises the sugars and forms a physical barrier against meat juices, so the bottom of the sandwich doesn't get soggy.

Recipe FAQ

Why did the patty fall apart?
You added too much liquid (cream), or didn't rest it cold. Cold helps the fat hold the meat together.
What bun should I use?
Brioche bun is recommended, whose sweetness and softness suit the delicacy of the veal.

Ingredients

  • 500 g Veal mince (e.g. shoulder)
  • 10 g Fresh tarragon (finely chopped)
  • 1 clove Garlic (crushed)
  • 1 tbsp Cream (or crème fraîche)
  • 100 g Emmental cheese
  • 4 Burger buns
  • 30 ml Butter or oil
  • 1 tsp Salt
  • 1 tsp Black pepper