Ingredients:

1 lb Ground Veal 500g
cup cracker crumbs 125ml
cup dairy sour cream 60ml
teaspoon Dijon-style mustard 2ml
teaspoon seasoned salt 2ml
teaspoon lemon pepper 1ml
1 tablespoon chopped onion 15ml
2 tablespoons chopped parsley 30ml
1 egg, lightly beaten
2 oz blue cheese, cut into 4 equal pieces 60g chilled flour
3 tablespoons butter 45ml
4 lemon slices

Instructions

In large mixing bowl,combine cracker crumbs, sour cream and mustard.Allow to stand 10 minutes.
Stir in salt, pepper, onion, 1 tablespoon parsley and egg.Mix well.Add veal, mixing lightly but thoroughly.Shape mixture into 4 patties.Press 1 piece blue cheese into the center of each patty.
Reshape so cheese is completely encased in meat.Chill 1-2 hours.Lightly dust each patty with flour.
In a flameproof shallow pan, melt butter.Brown patties over medium heat for 2 minutes per side.
Place in a 350F (177C) oven and cook 20 minutes.Garnish each patty with a lemon slice and sprinkle with remaining parsley.