Veal is an excellent choice for a hamburger because it has a richer flavor than ground beef or turkey. Making veal hamburgers takes a bit of planning because they hold together better if you refrigerate the mixture before forming the patties. Chef Gordon Ramsay recommends not adding salt when you are preparing veal hamburgers because it draws moisture from the meat. Ground veal hamburgers are no harder to make than ground beef hamburgers, and they are just as simple to cook.
Place ground veal in a large bowl.
Add chopped onion, minced garlic and pepper to taste and mix them gently with your hands. Don’t squeeze the veal because too much handling can make it mushy. Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.
Remove the veal from the refrigerator and form it into patties no more than ¼ inch thick.
Heat a skillet over medium-high heat for 15 to 20 seconds.
Add just enough olive oil to the hot skillet to barely coat the bottom. Heat the olive oil until you can smell it.
Place the veal patties into the hot oil. Sprinkle a generous amount of Worcestershire sauce over the patties to season them. The deep salty tang of Worcestershire sauce goes especially well with veal.
Cook the veal patties for three to five minutes and then flip them with a pancake turner.
Cook the veal burgers for another three to five minutes, or until an instant-read thermometer reads at least 160 degrees Fahrenheit.