Champps Americana, Denver, CO, Chef Andre Halston
Ingredients
Veal & Bacon Burgers:
- 5-1/2 lb Ground Veal (IMPS/NAMP 396)
- 12 oz Veal Bacon, cooked, diced (1/4-inch)
- 2 each Eggs
- 2-1/2 cups Sour cream & onion potato chips, coarsely crushed
- 1/3 cup Coarse unseasoned dry bread crumbs
- 1/3 cup Finely chopped shallots
- 1/4 cup Dijon-style mustard
- 2 tsp Minced fresh rosemary leaves
- 2 tsp Minced fresh sage leaves
- 1 tsp Coarse grind black pepper
Sun Dried Tomato-Pesto Sauce:
- 2 cups Heavy mayonnaise
- 1/3 cup Sun dried tomato puree
- 1/4 cup Basil pesto
- 1/2 tsp Cayenne pepper
- Butter spray as needed
- 12 each Sesame seed buns, split
- 12 Tbsp Unsalted butter, melted
- 24 each Tomato slices
- 12 each Kale leaves
- 12 each Dill pickle wedges
- Waffle fries as needed
Instructions
Veal & Bacon Burgers:
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Combine burger ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each.
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Cover and refrigerate.
Sun Dried Tomato-Pesto Sauce:
Yield: About 2-1/2 cups
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Combine sauce ingredients in small bowl; whisk 2 minutes. Cover and refrigerate up to 10 days.
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Spray both sides of one burger with butter spray. Place on grill. Cook 16 to 17 minutes to medium (160°F) doneness, turning occasionally.
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Brush cut surfaces of bun with 1 Tbsp butter; toast on flat-top grill until golden. Top burger with 2 tomato slices; top tomato with 2 Tbsp Tomato-Pesto Sauce. Serve burger in bun. Garnish with kale and pickle. Serve with fries.
