Veal and Pork Burgers With Paprika Sauce

• 1 pound lean ground veal
• 1/2 pound lean ground pork
• 1 tablespoon olive oil
• 1 cup finely chopped onions
• 1 1/2 cups fresh bread crumbs
• 1 cup fresh or canned chicken broth
• 18 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• 1 tablespoon corn or vegetable oil
• 1 tablespoon butter
• 1/4 teaspoon paprika
• 2 teaspoons pepper vodka
• 1 tablespoon red-wine vinegar
• 1/4 cup sour cream
• 2 teaspoons tomato paste
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon lemon juice

1. Place the veal and pork in a mixing bowl.
2. Heat the olive oil in a small saucepan and add 3/4 cup chopped onion and paprika.
3. Cook over medium heat, stirring often, about 3 minutes without browning.
4. Let cool.
5. Combine the ground meats, cooked onions, 1 cup of the bread crumbs, 1/2 cup of the chicken broth, the nutmeg, cumin, salt and pepper.
6. Blend well with your hands.
7. Divide the mixture into 8 portions of equal weight.
8. Shape each portion into a ball.
9. Flatten each into a patty and coat the patties with the remaining 1/2 cup bread crumbs.
10. Heat the corn oil in a nonstick skillet large enough to hold the patties in one layer.
11. Cook the patties until lightly browned on one side, about 3 minutes.
12. Turn and cook about 3 minutes on the second side or until done.
13. Transfer the patties to a warm platter and keep them warm.
14. Meanwhile, heat a smaller skillet and add the butter and the remaining 1/4 cup chopped onions.
15. Cook, stirring, over medium heat until wilted.
16. Add the vodka, vinegar, remaining 1/2 cup broth and bring to a boil.
17. Add the sour cream and tomato paste.
18. Cook about 2 minutes.
19. Add the dill and lemon juice, blend well with a wire whisk and pour over the patties.
20. Serve immediately.

veal, lean ground pork, olive oil, onions, bread crumbs, chicken broth, nutmeg, ground cumin, salt, corn, butter, paprika, pepper vodka, redwine vinegar, sour cream, tomato paste, fresh dill, lemon juice

Taken from cooking.nytimes.com/recipes/7900 (may not work)