Ingredients: 4-1/2 lb Ground veal, 12 Kaiser rolls, split. 12 Boston lettuce leaves, 12 Bacon slices, cooked, cut in half. White Wine & Tarragon Butter: Combine 1-1/2 cups dry white wine, 3 Tbsp minced shallots and 1/8 tsp pepper in medium saucepan. Bring to a simmer over medium heat. Simmer about 30 minutes or until reduced to 3 Tbsp. Remove from heat; stir in 1-1/2 to 2 Tbsp finely chopped fresh tarragon and 1/8 tsp kosher salt. Cool 5 minutes. Combine 6 oz unsalted butter pieces (room temperature) and wine mixture. Place 12-inch long piece plastic wrap on work surface. Spoon butter mixture lengthwise over plastic wrap; roll up tightly forming 2-inch thick log. Twist ends of plastic wrap to seal. Freeze or refrigerate. Mayonnaise: Whisk 3 egg yolks and 3/4 tsp kosher salt in mixing bowl. Continue whisking while adding 3/4 cup olive oil a drop at a time. When mixture thickens considerably, add remaining olive oil and 3/4 cup vegetable oil in small amounts, whisking constantly during each addition until fully incorporated. Whisk in 2 to 3 tsp lemon juice and 2 to 3 tsp minced garlic. Cover and refrigerate. Roasted Tomato Slices: Line sheet pan with parchment paper. Drizzle 1 tsp olive oil over paper. Cut 6 plum tomatoes lengthwise into 4 slices. Place tomato slices on prepared sheet pan. Drizzle 1 Tbsp olive oil over tomatoes; sprinkle with 1/2 tsp kosher salt. Roast in 325°F oven for 1 hour; cool. (Tomatoes should still be quite moist.) Cover and refrigerate. Instructions: 1. Prepare White Wine & Tarragon Butter (freeze), Mayonnaise, and Roasted Tomato Slices. 2. Shape ground veal into 12 patties using BurgerMate. Slice butter into 12 equal pieces. Make a slit in side of each patty; insert butter piece horizontally into center. Pinch slit closed, completely enclosing butter inside. Refrigerate until ready to grill. 3. Grill patties 12 to 14 minutes or until no longer pink in center and juices show no pink color. Grill roll, cut sides down, until toasted during last 1 to 2 minutes of cooking time. 4. Layer bottom of each roll with 1 lettuce leaf, burger, 1 tablespoon mayonnaise, 2 bacon pieces and 2 roasted tomato slices. Close sandwich. Serve with additional mayonnaise. Makes 12 Servings |
