Posted:
Ingredients:
$50 Hamburger
- 2 handful of wild mushrooms (Morel, Chanterelle, Shitake, etc), sliced into 1/4-inch strips
- 2 tbsp butter
- 1 tbsp fresh thyme, stemmed
- 1 1/2 oz cognac
- salt and pepper
- 3 oz foie gras, divided into 4 equal pieces
- 2 lb. top quality hamburger
- 1 x truffle (the mushroom version, not chocolate!), or 1 ounce truffle oil
- 4 x freshly baked hamburger buns
- 4 tbsp mayonnaise, ideally homemade
- 1 handful baby herb salad, or chervil, or arugula
Directions:
$50 Hamburger
- In a saut pan over medium heat, melt butter. Add mushrooms and thyme, and season with salt and pepper. Saut for 10 minutes.
- Add cognac, let warm for 5 seconds and touch with a match to flamb. After flames die off, remove from heat and reserve.
- In a separate saut pan over high heat, add 1 piece of foie gras at a time. Sear on one side for 5 seconds, turn, then remove a few seconds later. Reserve.
- Season hamburger with salt and pepper. Divide into 4 eight-ounce mounds with a large indentation in the center of each mound. Place one piece of seared foie gras in the center of each mound and form a patty around the foie gras so that it is trapped in the middle.
- Grill or pan cook patties to your desired degree of doneness.
- Warm buns, then smear bottom half with mayonnaise, top with greens, add burger, top with wild mushrooms, shave a few truffle slices overtop (or drizzle with truffle oil), and serve. Go directly to hamburger heaven.
comment:
p_commentcount