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Bestselling author Sara Moulton shares a recipe from her new cookbook.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion chopped (about 1 cup)
- 1 celery rib, finely chopped
- 3 garlic cloves, minced (about 1 tablespoon)
The four items above cooked until softened, about 5 minutes and cooled (on a rimmed sheet pan)
- 1 pound ground beef chuck
- ½ pound ground pork
- ½ pound ground veal or turkey
- ½ cup sour cream
- ½ cup fresh bread crumbs
- ¼ cup Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- another tablespoon vegetable oil
- 1/3 cup chili sauce (Heinz, like the kind you use for shrimp cocktail)
- 3 burgers, cooked for 6 minutes on each side in a medium skillet
- 3 burgers already glazed with chili sauce - I will plate one, add it to a plate which contains a
- spoonful of each of the following vegetables: Asian spiced roasted baby carrots (p292), Smashed potatoes (p38), Herbed Pea Medley (pg. 37_
Equipment
- 10-inch chef's knife
- paring knife
- cutting board
- side towels
- paper towels
- bowl of soapy water
- garbage pail
- 1 large skillet
- large kitchen spoon for stirring the vegetables
- rimmed baking sheet with cooled vegetables on it
- large bowl for combining meatloaf mixture
- medium skillet with 3 cooked burgers in it
- medium skillet with 3 cooked and glazed burgers in it
- rubber spatula
- metal spatula for turning burgers
- 1 or 2 dinner plates with vegetables on them to transfer cooked burgers to
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