Ingredients
- 1 pound Ground Veal
- 4 Egg Yolks
- 5 1/2 ounce can Coconut Cream (1 small can)
- 1/4 cup Dairy Free Milk
- 1 tsp Fine Sea Salt
- 1/3 tsp Ground Allspice
- 1/3 tsp Ground Cloves
- 1/3 tsp Ground Nutmeg
- 2/3 cup toasted Gluten Free Bread Crumbs(from 3 or 4 slices of frozen gluten free bread)
Instructions
- Add all ingredients except bread crumbs to a food processor
- Pulse together at first, then blitz well to whip until light and airy and thoroughly combined
- Transfer mixture to a clean bowl and refrigerate for one hour
- Toast the gluten free bread to a dark golden colour and set aside to cool and dry out completely for 15 minutes
- Pulse the dry toasted bread slices for 2 minutes in a food processor until very fine
- Pour bread crumbs into a wide, shallow bowl
- Warm a non-stick skillet over medium heat
- Working with one portion at a time, scoop the meat into a just under 1/2 cup sized blob and immediately dredge the meat in your bread crumbs to coat completely
- Form into a burger shape and set aside on a clean plate until ready to cook, repeating with the remaining burgers
- Add a bit of vegetable oil to a non-stick skillet and fry the burgers for 5 minutes per side at just below medium heat
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.