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Fifty Dollar Hamburger |
Submitted By:
Bob |
| Date/Time :
February-12-2008, 13:46:37 |
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Ingredients:
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: - In a sauté pan over medium heat, melt butter. Add mushrooms and thyme, and season with salt and pepper. Sauté for 10 minutes.
- Add cognac, let warm for 5 seconds and touch with a match to flambé. After flames die off, remove from heat and reserve.
- In a separate sauté 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. Place into BurgerMate and form patty.
- 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.
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