Veal Steak Burger

From: Adapted from a recipe from Chef Russel DeCesare, CEC, Sodexho Corporate Services, NYC. Yield: 12 servings.

4 1⁄2 lb. ground veal (IMPS/NAMP 396)
1⁄2 cup applewood-smoked bacon, cooked, minced
1⁄3 cup Tabasco® Chipotle Pepper Sauce
1⁄4 cup minced shallots
1⁄4 cup minced sweet gherkin pickles
1⁄4 cup chopped fresh parsley
2 Tbsp. minced capers
3⁄4 tsp. kosher salt
3⁄4 tsp. freshly ground black pepper


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