Foie Gras Hamburger Recipe

Foie Gras Hamburger Recipe

Useful tips

1. Chill the foie gras before cooking: Foie gras is delicate and can easily melt due to its high fat content. To maintain its shape while cooking, ensure the slices are well-chilled before placing them in the pan.
2. Don't overcook the foie gras: Foie gras cooks extremely fast and can lose its texture if overdone. Keep a close eye on it, and aim for a golden, crispy exterior while maintaining a soft, melt-in-your-mouth interior.
3. Rest the patties after grilling: Once you remove the beef patties from the grill, allow them to rest for 5 minutes before assembling the burgers. This helps the juices redistribute, making for a juicier bite.
4. Warm the buns: Lightly toasting the Kaiser rolls on the grill adds texture and enhances the overall flavor. A quick toast for 1-2 minutes will suffice.
5. Don’t forget the sauce: Let the shiitake cream sauce simmer until it thickens slightly, but don't let it reduce too much. You want it creamy and flavorful, but not too thick, so it can be easily drizzled over the burger without overpowering the dish.

These tips will help you get the most out of this luxurious and flavorful burger!

• 4 Kaiser rolls
• 4 burger patties
• 4 slices of fresh foie gras
• 12 shiitake mushrooms, sliced
• 2 tsp. of balsamic vinegar
• 1 cup heavy cream
• Salt and pepper to taste

1. Preheat the oven to 350°F.
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, 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: 125°F for medium rare or 135°F for medium.
9. Serve each burger over a warm roll, topped with a slice of foie gras and drizzle with the shiitake sauce.