Baha Veal Steaks with Avocado Salsa

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 12

Ingredients

Veal Steak
4 1/2     pounds ground veal
1 1/2     cups finely chopped cremini mushrooms
3          each serving, eggs, slightly beaten
1/3        cup Tabasco Chipotle Pepper Sauce
1/4        cup minced onion
1/4        cup chopped fresh parsley
3/4        teaspoon kosher salt
3/4        teaspoon freshly ground black pepper

Avocado Salsa
3          cups diced California avocados
1 1/4     cups diced tomatoes
3/4        cup chopped white onion
Kosher salt, as needed
Freshly ground black pepper, as needed

Mashed Potatoes
5          pounds Idaho russet potatoes, peeled, cut into 2-inch pieces
1 1/2     cups milk
3/4        cup unsalted butter, softened
1          cup shredded Monterey Jack cheese
1          tablespoon Tabasco Chipotle Pepper Sauce
Kosher salt, as needed
Freshly ground black pepper, as needed

Mushroom Sauce
1          cup minced shallots
1/4        cup minced garlic
6          tablespoon olive oil
12         cups cremini mushrooms, cut into quarters
1          cup dry red wine (Meritage)
6          cups veal stock
1/4        cup unsalted butter, softened
1/3        cup all-purpose flour
1 1/2     teaspoons Kosher salt
Freshly ground black pepper, as needed

Directions

For Veal Steak: Combine steak ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each. Cover and refrigerate.

For Avocado Salsa: Combine avocados, tomatoes and onion in medium bowl. Season with salt and pepper. Cover and refrigerate.

For Mashed Potatoes: Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter, cheese and chipotle pepper sauce, until smooth. Season with salt and pepper. Keep warm.

For Mushroom Sauce: In large skillet sauté shallots and garlic in 3 tablespoons oil until tender. Add remaining 3 tablespoons oil and mushrooms; sauté until tender, stirring often. Add wine; reduce to au sec. Add veal stock; about 15 minutes or until thickened and syrupy. Combine butter and flour until smooth; whisk into sauce. Simmer about 5 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm.

Per Order: Brown burger on both sides in hot skillet. Finish cooking in 350°F oven to medium (160°F) doneness.

Place burger in center of plate. Top with 1 cup mashed potatoes and 1/3 cup salsa. Finish with 5 oz sauce.