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Rose Veal Mince Burger with Tarragon Sauce

Delight at dinner time with a rose veal mince burger that is surprisingly easy to prepare with skin-on roast potatoes and a watercress and capers salad

Rose Veal Mince Burger with Tarragon Sauce

Delight at dinner time with a rose veal mince burger that is surprisingly easy to prepare with skin-on roast potatoes and a watercress and capers salad

  • Serves: 2
  • Prepare: 20 Minutes
  • Cook: 30 Minutes
  • Difficulty: Easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

  • 250g rose veal mince
  • 1 onion, very finely chopped
  • 70ml double cream
  • 50g fine dried breadcrumbs
  • 25g butter
  • small bag watercress salad
  • 1tbsp capers, rinsed and roughly chopped
  • 1 egg yolk
  • 1 lemon, halved

 

FOR THE TARRAGON SAUCE

  • 80ml white wine
  • 50ml milk (full fat)
  • 50ml double cream
  • ½ chicken stock cube
  • tarragon, chopped
  • 1tsp cornflour (mix with 1tbsp water)

Method

  1. Combine the rose veal mince, onion and egg yolk in a bowl. Mix in the cream and season with a little salt and pepper
  2. Shape into 4 patties about 2-3cm thick and place in the fridge or a cool area for 15 minutes
  3. To make the sauce, pour the wine into a saucepan and simmer for 3-4 minutes. Add the milk and cream, as well as the stock cube
  4. Add the tarragon and simmer for a further 2 minutes. Remove the pan from the heat, add the cornflour and stir until it’s a nice and thick consistency
  5. Mix the breadcrumbs and mustard powder together in a bowl. Melt the butter in a non-stick frying pan. Coat the patties in the crumbs and fry gently for 4-5 minutes each side until brown and cooked through (use a temperature gauge and check that the internal temperature has reached 75˚C)
  6. Reheat the sauce and drizzle over the burgers. Serve with watercress salad mixed with capers and roast potatoes
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.