Grilled Veal & Bacon Burger

Grilled Veal & Bacon Burger

Champps Americana, Denver, CO, Chef Andre Halston

Serves:
12 servings

Ingredients

Veal & Bacon Burgers:

  • 5-1/2 lb Ground Veal (IMPS/NAMP 396)
  • 12 oz Veal Bacon, cooked, diced (1/4-inch)
  • 2 each Eggs
  • 2-1/2 cups Sour cream & onion potato chips, coarsely crushed
  • 1/3 cup Coarse unseasoned dry bread crumbs
  • 1/3 cup Finely chopped shallots
  • 1/4 cup Dijon-style mustard
  • 2 tsp Minced fresh rosemary leaves
  • 2 tsp Minced fresh sage leaves
  • 1 tsp Coarse grind black pepper

Sun Dried Tomato-Pesto Sauce:

  • 2 cups Heavy mayonnaise
  • 1/3 cup Sun dried tomato puree
  • 1/4 cup Basil pesto
  • 1/2 tsp Cayenne pepper
  • Butter spray as needed
  • 12 each Sesame seed buns, split
  • 12 Tbsp Unsalted butter, melted
  • 24 each Tomato slices
  • 12 each Kale leaves
  • 12 each Dill pickle wedges
  • Waffle fries as needed

Instructions

Veal & Bacon Burgers:

  1. Combine burger ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each.

  2. Cover and refrigerate.

Sun Dried Tomato-Pesto Sauce:
Yield: About 2-1/2 cups

  1. Combine sauce ingredients in small bowl; whisk 2 minutes. Cover and refrigerate up to 10 days.

  2. Spray both sides of one burger with butter spray. Place on grill. Cook 16 to 17 minutes to medium (160°F) doneness, turning occasionally.

  3. Brush cut surfaces of bun with 1 Tbsp butter; toast on flat-top grill until golden. Top burger with 2 tomato slices; top tomato with 2 Tbsp Tomato-Pesto Sauce. Serve burger in bun. Garnish with kale and pickle. Serve with fries.


VEAL CUTS – IMPS / NAMP

Ground – 396