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

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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