Veal Steak Burger with Tabasco Chipotle Pepper Sauce

Veal Steak Burger with Tabasco Chipotle Pepper Sauce

Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, New York

Serves:
12 servings

Ingredients

Veal Steak Burgers:

  • 4-1/2 lb Ground veal (IMPS/NAMP 396)
  • 1/2 cup or 2 oz Applewood-smoked bacon, cooked, minced
  • 1/3 cup Tabasco Chipotle Pepper Sauce
  • 1/4 cup or 1-1/4 oz Minced shallots
  • 1/4 cup or 1-1/8 oz Sweet gherkin pickles
  • 1/4 cup or 1/2 oz Chopped fresh parsley
  • 2 Tbsp or 3/4 oz Minced capers
  • 3/4 tsp Kosher salt
  • 3/4 tsp Freshly ground black pepper

Sautéed Mushrooms:

  • 2 to 3 medium or 6 oz Sliced portobello mushrooms, stems removed
  • 3-1/4 cups or 6 oz Sliced fresh shiitake mushrooms, stems removed
  • 2-1/2 cups or 6 oz Sliced button mushrooms
  • 1/3 cup Olive oil
  • 2 Tbsp or 3/4 oz Minced shallot
  • 1 Tbsp or 1/2 oz Minced garlic
  • 1 Tbsp or 1/8 oz Finely chopped fresh parsley
  • 1 Tbsp or 1/8 oz Finely chopped fresh thyme
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 12 each or 12 oz Satori Fontina Cheese slices
  • 12 each Kaiser rolls or other round sandwich rolls, dusted with cornmeal

Instructions

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

Cover and refrigerate.

Sautéed Mushrooms:
Sauté mushrooms in oil in large sauté pan over high heat until golden brown. Add shallot and garlic; sauté 1 minute or until garlic is fragrant. Stir in parsley, thyme, salt and pepper. Set aside and keep warm.

Per order:
Place burger on grill. Cook to medium (160°F) doneness, turning occasionally. Just before burger is done, top with 1 slice Sartori Fontina Cheese and place 1 roll, cut sides down, on grill. Cook until cheese is melted and roll is toasted. Serve burger in bun topped with 1 oz sautéed mushrooms.


VEAL CUTS – IMPS / NAMP

Ground – 396