RH Staff

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, stems removed
3 1⁄4 cups sliced fresh shiitake mush-rooms, stems removed
2 1⁄2 cups sliced button mushrooms
1⁄3 cup olive oil
2 Tbsp. minced shallots
1 Tbsp. minced garlic
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh thyme
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
12 oz. Sartori Fontina Cheese slices
12 Kaiser rolls or other round sandwich rolls, dusted with cornmeal

For veal steak burgers: Combine burger ingredients in large bowl; mix lightly but thoroughly. Divide and shape into 12 1" thick patties, about 8 oz. each. Cover and refrigerate.

For sauteed mushrooms: Saute mushrooms in large saute pan over high heat until golden brown. Add shallot and garlic; saute 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. sauteed mushrooms.

CATTLEMEN’S BEEF BOARD AND NATIONAL CATTLEMEN’S
BEEF ASSOCIATION