Veal or Turkey Burgers with Onion Gravy (Low Fat!)

My grandmother, a woman known for her hearty laugh and even heartier appetite, was always on the lookout for ways to enjoy classic comfort food without sacrificing her health. I remember evenings spent in her cozy kitchen, the aroma of simmering onions and savory meat filling the air. This recipe, a modified version of one she clipped from a magazine decades ago, captures that spirit perfectly – flavorful, satisfying, and surprisingly light. It’s a testament to the fact that healthy eating doesn’t have to mean sacrificing taste.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yields: 8 burgers
• Dietary Type: Low Fat

Ingredients

• 2 lbs veal, minced or 2 lbs turkey, minced
• Salt and pepper to taste
• 2 cups water
• 1-2 beef bouillon cubes (for veal) or 1-2 chicken stock cubes (for turkey)
• 1 large onion, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon cornstarch (cornflour)
• 1/4 cup cold water

Equipment Needed

• Large frying pan or skillet
• Spatula
• Small cup or bowl
• Fork or whisk
• Platter
• Plastic wrap or cling film

Instructions

1. Begin by preparing the burger patties. Season the minced veal or turkey with salt and pepper to your liking. Remember that the bouillon cubes will also add saltiness to the gravy, so adjust accordingly.
2. Next, divide the seasoned meat into eight equal portions, approximately 4 oz (125 gm) each. Gently shape each portion into a patty. Avoid overworking the meat, as this can result in a tough burger.
3. Place the formed patties on a platter. Cover them securely with plastic wrap or cling film to prevent them from drying out and set aside.
4. Now, let’s create the flavorful base for our gravy. Pour 2 cups of water into a large frying pan or skillet and place it over medium-high heat.
5. Add the beef bouillon cubes if you are using veal or chicken stock cubes if using turkey. Stir until the cubes are completely dissolved, creating a flavorful broth.
6. Introduce the chopped onion and sliced mushrooms to the broth. Bring the mixture to a boil, then immediately reduce the heat to a simmer.
7. Allow the onions and mushrooms to simmer gently until the onions are just about cooked and translucent, stirring occasionally. This will take approximately 10-15 minutes.
8. As the vegetables cook, keep an eye on the liquid level in the pan. You want to have approximately 2 cups of gravy at the end of the cooking process. If the liquid evaporates too quickly, add more water in small increments.
9. Carefully place the burger patties into the pan with the simmering vegetables and broth. Ensure that the patties are not overcrowded, as this can lower the temperature of the pan and result in uneven cooking.
10. Poach the burgers for approximately 5-7 minutes on each side. Use a spatula to gently press down on the patties, slightly flattening them. This will help them cook more evenly.
11. Cook the burgers until the juices run clear when pierced with a fork or knife. This indicates that the meat is cooked through and safe to eat.
12. Remove the cooked burgers from the pan and transfer them to a plate. Cover loosely with foil to keep them warm while you finish the gravy.
13. Return the sauce in the pan to a boil over medium-high heat. Add more water if necessary to achieve the desired consistency.
14. In a small cup or bowl, combine the cold water and cornstarch. Stir vigorously with a fork or whisk until the cornstarch is completely dissolved and forms a smooth slurry.
15. Slowly pour the cornstarch slurry into the simmering sauce in the pan, stirring constantly.
16. Continue stirring until the sauce thickens to your desired consistency. This should only take a minute or two. Be careful not to overcook the sauce, as it can become too thick.
17. To serve, place a portion of cooked rice or egg noodles on each plate. Arrange two burgers on top of the rice or noodles, and then generously ladle the onion gravy over the burgers.

Expert Tips & Tricks

• For a deeper, richer flavor, consider browning the veal or turkey in a separate pan with a tiny amount of olive oil spray before adding it to the poaching liquid. This will add a Maillard reaction boost to the overall flavor.
• Don’t skip the step of pressing down on the burgers while poaching. This helps them cook faster and more evenly.
• If you prefer a smoother gravy, you can use an immersion blender to puree some of the onions and mushrooms after they have cooked.
• For an extra touch of flavor, add a splash of dry sherry or white wine to the gravy during the last few minutes of cooking.
• If your gravy becomes too thick, simply add a little more water to thin it out. Conversely, if it’s too thin, mix a bit more cornstarch with cold water and add it to the gravy.

Serving & Storage Suggestions

Serve these flavorful burgers immediately, garnished with fresh parsley or chives, if desired. They are best served hot, right after the gravy is made.

Leftover burgers and gravy can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the burgers gently in a skillet or microwave. Reheat the gravy separately in a saucepan over medium heat, stirring occasionally. If the gravy has thickened too much during storage, add a little water to thin it out.

While not ideal, you can also freeze the cooked burgers and gravy separately for up to 2 months. Thaw them completely in the refrigerator before reheating. Be aware that freezing may slightly alter the texture of the burgers and gravy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	356.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	15.6 g	23%
Saturated Fat	6.4 g	32%
Cholesterol	186.1 mg	62%
Sodium	447.3 mg	18%
Total Carbohydrate	6.2 g	2%
Dietary Fiber	0.8 g	3%
Sugars	2.2 g	N/A
Protein	45.1 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a vegetarian option, substitute the veal or turkey with plant-based ground meat alternatives.
• Experiment with different types of mushrooms in the gravy, such as shiitake or cremini, for a unique flavor profile.
• Add other vegetables to the gravy, such as chopped carrots, celery, or bell peppers.
• Use vegetable broth instead of beef or chicken bouillon for a lighter flavor.
• For a spicier kick, add a pinch of red pepper flakes to the gravy.
• You can use arrowroot powder instead of cornstarch as a thickening agent for a gluten-free version.

FAQs (Frequently Asked Questions)

Q: Can I use ground beef instead of veal or turkey?
A: Yes, you can substitute ground beef, but it will increase the fat content of the dish. Choose lean ground beef to minimize the fat.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the burgers and gravy ahead of time. Store them separately in the refrigerator and reheat when ready to serve.

Q: How do I prevent the burgers from drying out during cooking?
A: Be sure to poach them in the broth and avoid overcooking. Also, covering them with foil after cooking will help retain moisture.

Q: Can I use dried onions instead of fresh?
A: While fresh onions are preferred for flavor, you can use dried onions in a pinch. Rehydrate them in warm water before adding them to the pan.

Q: Is it necessary to use bouillon cubes?
A: The bouillon cubes add a depth of flavor to the gravy, but you can substitute with broth. Season accordingly, if needed.

Final Thoughts

This recipe is more than just a low-fat alternative to traditional burgers; it’s a celebration of flavorful, satisfying comfort food. It’s an invitation to gather around the table with loved ones and share a meal that nourishes both body and soul. I encourage you to give it a try, experiment with different variations, and make it your own. Let me know how it turns out – I’d love to hear your feedback! Perhaps pair it with a crisp green salad for a complete and balanced meal.