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Veal Burgers on Truffle-Potato Buns and Rice Salad with Goat Cheese and Tobasco Roasted Peppers

Beef51

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INGREDIENTS

1/2 cup warm water, 105º-115º
1 ea. active dry yeast packet, about 1/4 oz.
1/8 tsp. + 1/2 tsp. sugar, divided
6-1/4 cups All-purpose flour, divided
1-3/4 cups whole milk, divided
1 cup Idaho potato, mashed, about 8-3/4 oz.
3/4 cup + 1 tbsp. unsalted butter, melted, divided
2 ea. eggs, beaten
1-1/2 tbsp. + 1 tsp. kosher salt, divided
1 tbsp. baking powder, about 1/2 oz.
1/4 cup truffle oil
4 lb. Veal Chuck, Outside Shoulder, Boneless (IMPS/NAMP 310)
1 lb. pork fatback, ground
2 tbsp. finely chopped parsley
2 tbsp. minced shallot
2/3 cup dried Idaho potato flakes
3-2/3 cups water, divided
3/4 cup champagne vinegar
1/2 tsp. ground black pepper
1-1/4 cups + 2 tbsp. olive oil, divided
1-1/2 cups uncooked jasmine rice, about 10-1/8 oz.
3 ea. fresh thyme sprigs
2 ea. red bell peppers, roasted, peeled, julienned, about 13 oz.
1 tbsp. Tabasco Pepper Sauce
1-1/2 cups string beans, blanched, shocked, about 8 oz.
1-1/4 cups English peas, blanched, shocked, about 8 oz.
1 cup asparagus, cut into 1-inch pieces, blanched, shocked, about 5-1/4 oz.
1-1/2 cups red grapes, cut in half, about 8 oz.
1/4 cup slivered almonds, toasted
1/4 cup chopped parsley
1/4 cup fresh mint, torn
4 oz. Alouette Chèvre
1/4 cup unsalted butter, about 2 oz.
24 cups assorted mushrooms, chopped, about 2 lb.
1-1/2 cups sliced scallions (green parts only), about 2 oz.
3 cups half-and-half
1 tbsp. truffle butter

INSTRUCTIONS

  1. 1
    For Truffle-Potato Buns: Whisk 1/2 cup warm water, yeast and 1/8 tsp sugar in small bowl. Pour yeast mixture into mixer bowl. Add 6 cups flour, 1-1/2 cups milk, potatoes, 3/4 cup melted butter, 2 eggs, 1-1/2 tbsp salt and 1 tbsp 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.
  2. 2
    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.
  3. 3
    Bake in 400°F oven 20 minutes or until golden brown. Remove from pan; cool. Set aside.
  4. 4
    For Veal Burger: Place ground veal, fatback, 2 tbsp finely chopped parsley and 2 tbsp minced shallot in large bowl. Combine potato flakes, 2/3 cup water, 1/4 cup whole milk and 1 tbsp melted 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.
  5. 5
    For Champagne Vinaigrette: Combine 3/4 cup vinegar, 1 tsp salt, 1/2 tsp sugar and 1/2 tsp pepper in a large bowl; gradually whisk in 1-1/4 cups olive oil until blended. Set aside.
  6. 6
    For Rice Salad: Combine rice, 3 cups water, 1 tbsp oil and 3 thyme sprigs 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.
  7. 7
    Toss red bell peppers with remaining 1 tablespoon oil and 1 tbsp pepper sauce.
  8. 8
    Combine rice, bell pepper mixture, blanched vegetables, grapes, almonds, 1/4 cup chopped parsley and mint in large bowl. Lightly stir in chèvre. Add Champagne vinaigrette; toss to combine.
  9. 9
    Cover and refrigerate until ready to use.
  10. 10
    For Mushroom Sauce: Melt 1/4 cup unsalted butter in large rondo; add assorted mushrooms and scallions. Sauté until au sec. Add 1/4 cup 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.
  11. 11
    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.

notes

Rain, New York, New York, Chef Gypsy Gifford

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cuisines North & South American
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