Grilled Veal & Bacon Burger

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Yield:
12 servings

 

Champps Americana, Denver, CO, Chef Andre Halston


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

Dylan Lindstadtground