Recipe adapted from Chef Jon Paul Hutchins, Scottsdale Culinary Institute, Scottsdale, AZ
3 cups or 12 oz Minced carrots
2-1/2 cups or 12 oz Minced onions
1-1/2 cups or 6 oz Minced celery
1/2 cup or 4 oz Unsalted butter
1-1/2 lb Ground veal (IMPS/NAMP 396)
3 cups or 5 oz Soft bread crumbs
4 each Eggs
1 Tbsp Kosher salt
1 Tbsp Pepper
1 tsp Nutmeg
Sweat carrots, onions and celery in butter in large sauté pan until onions are translucent. Cool.
Combine ground veal, vegetable mixture, bread crumbs, eggs, salt, pepper and nutmeg in large bowl; mix lightly but thoroughly. Divide and shape into twelve 6-1/2 oz. chop-shaped patties. Cover and refrigerate until ready to use.
Place patty on grill; cook to medium doneness. Serve with desired sauce and side dish.