Veal Burger on Truffle-Potato Buns with Goat Cheese and Tabasco-Roasted Peppers

Recipe courtesy of Chef Gypsy Gifford, Rain, New York


Yield: 12


Truffle-Potato Buns
1/2 cup warm water, 105º-115º
1 each active dry yeast packet
1/8 teaspoon sugar
6 cups all-purpose flour
1 1/2 cups whole milk
1 cup Idaho potato, mashed
3/4 cup unsalted butter, melted
2 each eggs, beaten
1 1/2 tablespoons Kosher salt
1 tablespoon baking powder
1/4 cup Truffle oil

Veal Burger
4 pounds boneless veal shoulder rib, ground
1 pound pork fatback, ground
2 tablespoons finely chopped parsley
2 tablespoons minced shallot
2/3 cup dried Idaho potato flakes
2/3 cup water
1/4 cup whole milk
1 tablespoon unsalted butter, melted

Champagne Vinaigrette
3/4 cup champagne vinegar
1 teaspoon Kosher salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1 1/4 cups olive oil

Rice Salad
1 1/2 cups uncooked jasmine rice
3 cups water
2 tablespoons olive oil
3 each fresh thyme sprigs
Salt, as needed
Ground black pepper, as needed
2 each red bell peppers, roasted, peeled, julienned
1 tablespoon Tabasco Pepper Sauce
1 1/2 cups string beans, blanched, shocked
1 1/4 cups English peas, blanched, shocked
1 cup asparagus, cut into 1-inch pieces, blanched, shocked
1 1/2  cups red grapes, cut in half
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
1/4 cup fresh mint, torn
4 ounces Alouette Chèvre

Mushroom Sauce
1/4 cup unsalted butter
24 cups assorted mushrooms, chopped
1 1/2 cups sliced scallions (green parts only)
1/4 cup all-purpose flour
3 cups half-and-half
1 tablespoon truffle butter
Salt, as needed
Pepper, as needed


For Truffle-Potato Buns: Whisk water, yeast and sugar in small bowl. Pour yeast mixture into mixer bowl. Add flour, milk, potatoes, butter, eggs, salt and baking powder. Mix with paddle until well combined. Transfer dough to floured work surface. Knead until smooth and elastic. Place dough in oiled bowl; cover with plastic wrap or damp towel. Proof until doubled in size.

Punch dough down; turn out onto floured work surface. Shape into twenty-four 1-1/2-inch (2-1/2 oz) balls; place on parchment-lined sheet pan about 3 inches apart. Brush with truffle oil. Cover loosely with plastic wrap. Proof until doubled in size.

Bake in 400°F oven 20 minutes or until golden brown. Remove from pan; cool. Set aside.

For Veal Burger: Place ground veal, fatback, parsley and shallot in large bowl. Combine potato flakes, water, milk and butter in medium bowl; add to veal mixture. Mix ingredients lightly but thoroughly. Divide and shape into twenty-four 3-inch (3 oz) patties.

Cover and refrigerate until ready to use.

For Champagne Vinaigrette: Combine vinegar, salt, sugar and pepper in a large bowl; gradually whisk in olive oil until blended. Set aside.

For Rice Salad: Combine rice, water, 1 tablespoon oil and thyme in large saucepan; bring to a boil. Cook, covered, until rice is tender and all liquid is absorbed. Remove and discard thyme. Season with salt and black pepper. Cool completely. Cover and refrigerate, if desired.

Toss bell peppers with remaining 1 tablespoon oil and pepper sauce.

Combine rice, bell pepper mixture, blanched vegetables, grapes, almonds, parsley and mint in large bowl. Lightly stir in chèvre. Add Champagne vinaigrette; toss to combine.

Cover and refrigerate until ready to use.

For Mushroom Sauce:
Melt unsalted butter in large rondo; add mushrooms and scallions. Sauté until au sec. Add flour; cook 1 to 2 minutes. Add half-and-half and truffle butter; cook until thickened, stirring occasionally. Season with salt and pepper. Cover; keep warm.

Per order: Grill 2 veal burgers to medium (160°F) doneness. Place burgers on bottom halves of 2 buns; top each with ¼ cup mushroom sauce. Close sandwiches. Plate with 1 cup rice salad.


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