ground beef (must have a good fat content to hold it together)
Foie gras (leftover terrine works well)
4 slices
prosciutto
4
Hamburger buns
Salt and pepper
Butter, melted
Instructions
Preheat oven to 350°F. Place prosciutto on a baking sheet and bake until crispy.
Season meat well with salt and pepper. Form beef into 8 very thin, flat patties. Place terrine in center of half of the patties. Cover with other half of pattie and press firmly to completely enclose the foie gras. Sear burgers on a very high heat. Brush buns with melted butter and toast on another pan.
Variations/garnishes:
-Melted brie
-Chanterelles and porcinis, sautéd with shallots and garlic in butter until dry
-Sour mayonnaise
-Choron sauce, hollandaise with tomato paste added
-Fried egg
-Lettuce, tomato, onion
Instructions
Preheat oven to 350°F. Place prosciutto on a baking sheet and bake until crispy.
Season meat well with salt and pepper. Form beef into 8 very thin, flat patties. Place terrine in center of half of the patties. Cover with other half of pattie and press firmly to completely enclose the foie gras. Sear burgers on a very high heat. Brush buns with melted butter and toast on another pan.
Variations/garnishes:
-Melted brie
-Chanterelles and porcinis, sautéd with shallots and garlic in butter until dry
-Sour mayonnaise
-Choron sauce, hollandaise with tomato paste added
-Fried egg
-Lettuce, tomato, onion
Author's Comments
Vive la résistance!!!
The finest in fusion cuisine.
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