Title: Chicken burgers with mustard sauce
 Categories: Poultry
      Yield: 8 Servings
 
MMMMM-----------------------MUSTARD SAUCE----------------------------
      3 tb Dijon mustard
      1 tb Coleman's mustard
      1 tb Oil
    1/2    Onion; chopped
    1/2    Celery stalk; chopped
    1/4 c  White wine vinegar
      2 c  Brown stock
  1 1/2 ts Crushed black pepper
      1 ds Salt
      1 ds Worcestershire sauce

MMMMM--------------------------BURGERS-------------------------------
      4    Chicken breast halves
           -(boned and skinned) -=OR=-
      1    -(2 1/2-lb) chicken,
           - boned and skinned
      1 lb Lean veal
      1 tb Chopped parsley
  1 1/2 ts Salt
    1/2 ts White pepper
      1 ds Worcestershire sauce
      3 dr Hot pepper sauce
      2 sl White bread
    1/4 c  Hot milk
      1    Egg
      2 tb Oil
      1 md Onion; sliced
    1/4 lb Mushrooms; sliced
      1    Bay leaf
      1 ds Fresh thyme
      1 c  Dried bread crumbs
    1/4 c  Butter
 
  Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and
  saute until tender. Add vinegar and reduce by half. Stir in mustard
  mixture and brown stock. Cook 30 minutes. Add black pepper, dash salt
  and Worcestershire sauce. Strain into sauceboat. To make burgers,
  grind chicken and veal together. Stir in parsley, 1 1/2 teaspoons
  salt, white pepper, Worcestershire and hot pepper sauce. Soak bread
  in milk and add to meat mixture along with egg, mixing well. Heat 2
  tablespoons oil, add sliced onion and cook until barely tender. Add
  mushrooms, bay leaf and thyme. Saute until liquid has evaporated.
  Remove bay leaf. Add mushroom mixture to meat mixture. Combine,
  stirring 2 to 4 minutes or combine in food processor until almost
  smooth. Form into patties and coat with bread crumbs. Melt butter in
  large skillet and add patties. Cook until browned on both sides, then
  remove from skillet. When ready to serve, place browned patties in
  baking pan and bake at 375F 10 minutes to crisp. Serve with mustard
  sauce.