From: Adapted from a recipe from Chef Russel DeCesare, CEC, Sodexho Corporate Services, NYC. Yield: 12 servings. VEAL STEAK BURGERS: 4 1⁄2 lb. ground veal (IMPS/NAMP 396) 1⁄2 cup applewood-smoked bacon, cooked, minced 1⁄3 cup Tabasco® Chipotle Pepper Sauce 1⁄4 cup minced shallots 1⁄4 cup minced sweet gherkin pickles 1⁄4 cup chopped fresh parsley 2 Tbsp. minced capers 3⁄4 tsp. kosher salt 3⁄4 tsp. freshly ground black pepper SAUTEED MUSHROOMS: 2 to 3 medium sliced portobello mushrooms, ...
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