Veal Steak Burger with Tabasco Chipotle Pepper Sauce



12 servings


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


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


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

Dylan Lindstadtground