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Veal Steak Burger with Tabasco Chipotle Pepper Sauce



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4-1/2 lb. ground veal (IMPS/NAMP 396)
1/2 cup (2 oz.) applewood-smoked bacon, cooked, minced
1/3 cup Tabasco Chipotle Pepper Sauce
1/4 cup (1-1/4 oz.) plus 2 tbsp. (3/4 oz.) minced shallot, divided
1/4 cup (1-1/8 oz.) sweet gherkin pickles
1/4 cup (1/2 oz.) chopped fresh parsley
2 tbsp. (3/4 oz.) minced capers
1-1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
2 to 3 medium (6 oz.) sliced portobello mushrooms, stems removed
3-1/4 cups (6 oz.) sliced fresh shiitake mushrooms, stems removed
2-1/2 cups (6 oz.) sliced button mushrooms
1/3 cup olive oil
1 tbsp. (1/2 oz.) minced garlic
1 tbsp. (1/8 oz.) finely chopped fresh parsley
1 tbsp. (1/8 oz.) finely chopped fresh thyme
12 ea. (12 oz.) Satori Fontina cheese slices
12 ea. kaiser rolls or other round sandwich rolls, dusted with cornmeal


  1. 1
    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.
  2. 2
    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.
  3. 3
    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

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cuisines European, North & South American
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