12 ea. kaiser rolls or other round sandwich rolls, dusted with cornmeal
For Veal Steak Burgers: Combine ingredients in large bowl such as veal, bacon, pepper sauce, 1/4 cup shallot, pickles, 1/4 cup parsley, capers, 3/4 tsp. salt and 3/4 tsp. pepper; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each. Cover and refrigerate.
For Sautéed Mushrooms: Sauté mushrooms in oil in large sauté pan over high heat until golden brown. Add 2 tbsp. shallot and garlic; sauté 1 minute or until garlic is fragrant. Stir in 1 tbsp. finely chopped parsley, thyme, 1/2 tsp. salt and 1/4 tsp. 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.
Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, New York