Rain, New York, NY, Chef Gypsy Gifford
Ingredients
Truffle-Potato Buns:
- 1/2 cup Warm water, 105º-115º
- 1 each or 1/4 oz Active dry yeast packet
- 1/8 tsp Sugar
- 6 cups All-purpose flour
- 1-1/2 cups Whole milk
- 1 cup or 8-3/4 oz Idaho potato, mashed
- 3/4 cup or 6 oz Unsalted butter, melted
- 2 each Eggs, beaten
- 1/2 Tbsp Kosher salt1-
- 1 Tbsp or 1/2 oz Baking powder
- 1/4 cup Truffle oil
Veal Burger:
- 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
- 2/3 cup Water
- 1/4 cup Whole milk
- 1 Tbsp Unsalted butter, melted
Champagne Vinaigrette:
- 3/4 cup Champagne vinegar
- 1 tsp Kosher salt
- 1/2 tsp Sugar
- 1/2 tsp Ground black pepper
- 1-1/4 cups Olive oil
Rice Salad:
- 1-1/2 cups or 10-1/8 oz Uncooked jasmine rice
- 3 cups Water
- 2 Tbsp Olive oil
- 3 each Fresh thyme sprigs
- Salt as needed
- Ground black pepper as needed
- 2 each or 13 oz Red bell peppers, roasted, peeled, julienned
- 1 Tbsp Tabasco Pepper Sauce
- 1-1/2 cups or 8 oz String beans, blanched, shocked
- 1-1/4 cups or 8 oz English peas, blanched, shocked
- 1 cup or 5-1/4 oz Asparagus, cut into 1-inch pieces, blanched, shocked
- 1-1/2 cups or 8 oz Red grapes, cut in half
- 1/4 cup Slivered almonds, toasted
- 1/4 cup Chopped fresh parsley
- 1/4 cup Fresh mint, torn
- 4 oz Alouette Chèvre
Mushroom Sauce:
- 1/4 cup or 2 oz Unsalted butter
- 24 cups or 2 lb Assorted mushrooms, chopped
- 1-1/2 cups or 2 oz Sliced scallions (green parts only)
- 1/4 cup or 1-1/4 oz All-purpose flour
- 3 cups Half-and-half
- 1 Tbsp Truffle butter
- Salt as needed
- Pepper as needed
Instructions
Truffle-Potato Buns:
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Whisk water, yeast and sugar in small bowl. Pour yeast mixture into mixer bowl. Add flour, milk, potatoes, butter, eggs, salt and 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.
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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.
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Bake in 400°F oven 20 minutes or until golden brown. Remove from pan; cool. Set aside.
Veal Burger:
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Place ground veal, fatback, parsley and shallot in large bowl. Combine potato flakes, water, milk and butter in medium bowl; add to veal mixture. Mix ingredients lightly but thoroughly. Divide and shape into twenty-four 3-inch (3 oz) patties.
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Cover and refrigerate until ready to use.
Champagne Vinaigrette:
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Combine vinegar, salt, sugar and pepper in a large bowl; gradually whisk in olive oil until blended. Set aside.
Rice Salad:
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Combine rice, water, 1 tablespoon oil and thyme 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.
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Toss bell peppers with remaining 1 tablespoon oil and pepper sauce.
Combine rice, bell pepper mixture, blanched vegetables, grapes, almonds, parsley and mint in large bowl. Lightly stir in chèvre. Add Champagne vinaigrette; toss to combine. -
Cover and refrigerate until ready to use.
Mushroom Sauce:
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Melt unsalted butter in large rondo; add mushrooms and scallions. Sauté until au sec. Add 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.
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Grill 2 veal burgers to medium (160°F) doneness. Place burgers on bottom halves of 2 buns; top each with 1/4 cup mushroom sauce. Close sandwiches. Plate with 1 cup rice salad.
