Name: Baha Veal Steak with Avocado Salsa
Yield: 12 servings
Ingredients: 1-1/2 cups or 4 oz Finely chopped cremini mushrooms; 3 each Eggs, slightly beaten; 1/3 cup Tabasco Chipotle Pepper Sauce; 1/4 cup1-1/4 oz Minced onion; 1/4 cup or 1/2 oz Chopped fresh parsley; 3/4 tsp Kosher salt; 3/4 tsp Freshly ground black pepper; 1-1/4 cups or 7 oz Diced tomatoes; 3/4 cup or 3-1/2 oz Chopped white onion; Kosher salt as needed; Freshly ground black pepper as needed; 1-1/2 cups Milk; 3/4 cup or 6 oz Unsalted butter, softened; 1 cup or 4 oz Shredded Monterey Jack cheese; 1 Tbsp Tabasco Chipotle Pepper Sauce; Kosher salt as needed; Freshly ground black pepper as needed; 1/4 cup or 1-1/2 oz Minced garlic; 6 Tbsp Olive oil; 12 cups or 2 lb Cremini mushrooms, cut into quarters; 1 cup Dry red wine (Meritage); 6 cups Veal Stock; 1/4 cup or 2 oz Unsalted butter, softened; 1/3 cup or 1-1/2 oz All-purpose flour; 1-1/2 tsp Kosher salt; Freshly ground black pepper

Ingredients

Veal Steak:

4-1/2 lb Ground veal (IMPS/NAMP 396)
1-1/2 cups or 4 oz Finely chopped cremini mushrooms
3 each Eggs, slightly beaten
1/3 cup Tabasco Chipotle Pepper Sauce
1/4 cup1-1/4 oz Minced onion
1/4 cup or 1/2 oz Chopped fresh parsley
3/4 tsp Kosher salt
3/4 tsp Freshly ground black pepper

Avocado Salsa:

3 cups or 1 lb Diced avocados
1-1/4 cups or 7 oz Diced tomatoes
3/4 cup or 3-1/2 oz Chopped white onion
Kosher salt as needed
Freshly ground black pepper as needed

Mashed Potatoes:

5 lb Russet potatoes, peeled, cut into 2- inch pieces
1-1/2 cups Milk
3/4 cup or 6 oz Unsalted butter, softened
1 cup or 4 oz Shredded Monterey Jack cheese
1 Tbsp Tabasco Chipotle Pepper Sauce
Kosher salt as needed
Freshly ground black pepper as needed

Mushroom Sauce:

1 cup or 4-1/4 oz Minced shallots
1/4 cup or 1-1/2 oz Minced garlic
6 Tbsp Olive oil
12 cups or 2 lb Cremini mushrooms, cut into quarters
1 cup Dry red wine (Meritage)
6 cups Veal Stock
1/4 cup or 2 oz Unsalted butter, softened
1/3 cup or 1-1/2 oz All-purpose flour
1-1/2 tsp Kosher salt
Freshly ground black pepper

Instructions

Veal Steak:
Combine steak ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each. Cover and refrigerate.

Avocado Salsa:
Combine avocados, tomatoes and onion in medium bowl. Season with salt and pepper. Cover and refrigerate.

Mashed Potatoes:
Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter, cheese and chipotle pepper sauce, until smooth. Season with salt and pepper. Keep warm.

Mushroom Sauce:

In large skillet sauté shallots and garlic in 3 tablespoons oil until tender. Add remaining 3 tablespoons oil and mushrooms; sauté until tender, stirring often. Add wine; reduce to au sec. Add veal stock; about 15 minutes or until thickened and syrupy. Combine butter and flour until smooth; whisk into sauce. Simmer about 5 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm.
Brown burger on both sides in hot skillet. Finish cooking in 350°F oven to medium (160°F) doneness.
Place burger in center of plate. Top with 1 cup mashed potatoes and 1/3 cup salsa. Finish with 4 oz sauce.