Foie Gras Hamburger Recipe

A great burger starts with great beef: all-natural, grass-fed beef patties, to be precise. But the secret to this all-star burger recipe is in the thick foie gras slices – rich and succulent, it adds a layer of delicious decadence to what would otherwise be a regular backyard burger.

Ingredients 

• 4 Kaiser rolls
• 4 burger patties
• 4 slices of fresh foie gras
• 12 shiitake mushrooms, sliced
• 20 gr Black Truffle Slices – Profine Food Stores
• 2 tsp. of balsamic vinegar
• 3 tsp Black Truffle Oil – Profine Food Stores
• 1 cup heavy cream
• Salt and pepper to taste

irections

1. Preheat the oven to 180 C.
2. Fire up the grill and get the heat up to high. While the grill is heating up, start on your foie gras.
3. Season the foie gras slices with salt and pepper.
4. Preheat a medium non-stick saucepan over very high heat. When it’s smoking hot, place the foie gras slices. Cook for about two minutes – the fat should start rendering immediately – then flip and cook for another 2 minutes.
5. Remove from the pan (but don’t wash or discard the pan) and bake in the oven for about 5 minutes. While the foie gras is in the oven, start your shitake cream sauce.
6. In the same pan used to cook the foie gras slices – which should have the rendered fat from the foie gras – add the shiitake mushrooms and chopped sliced Black Truffles , 1 tbsp of balsamic vinegar and a 1/2 tsp salt, and cook for about 4 minutes over medium heat. Incorporate the heavy cream and cook, stirring, until the cream turns light brown.
7. Leave the foie gras in a warm place while you cook your burgers.
8. Season the burgers with salt and pepper and place on the grill over a hot fire – which will get you that nice crust. Grill each side for about 4 to 5 minutes – checking to make sure it’s not burning – then flip, and grill for another 2 minutes or so. To check for doneness, use an instant-read food thermometer: 50°C for medium rare or 70°C for medium.
9. Serve each burger over a warm roll, topped with a slice of foie gras and drizzle and Black Truffle Oil with the shiitake sauce.