Recipe: Foie Gras Burger
Hello Burger Fans.
As you loved our January Burger – the Gourmet Burger with Blonde de Galice, figs and foie gras (see the article here) – we thought of you and are sharing the recipe for one of our permanent burgers: the Foie Gras Burger.
Well yes, good things are meant to be shared!
Are you ready?
Foie Gras Burger recipe (for 2 burgers)
Ingredients for the burger
- 2 brioche buns (from your favourite bakery)
- 2×150 g pure beef steak, freshly minced by your butcher
- Salt & pepper
- Homemade Port sauce
- 2 slices (at least!) of torchon‑cooked foie gras
- Homemade red onion confit
- 1 slice of brioche bread
Ingredients for the sauce (for 0.5 l)
- ½ red onion
- Cooking butter
- 35 cl Port wine
- 20 cl cream
- 1 teaspoon veal stock
- Salt & pepper
Preparing the sauce
- In a saucepan sweat the onions in butter.
- Add the Port and bring to the boil. Add the veal stock (chef’s tip: dissolve it in a little hot water before adding).
- Reduce by a quarter over a high heat (about 10 minutes).
- Season with salt and pepper.
- Finally, add the cream and cook over a high heat until the sauce is fairly thick (about 30 minutes).
Ingredients for the red onion confit
- 5 red onions
- 150 g sugar
- About 20 cl red wine
- Olive oil
- Salt & pepper
Preparation of the confit
Slice the onions and sweat them in olive oil. Add the sugar and caramelise. Deglaze with red wine and cook until the liquid reduces and the onions are melting. Season to taste.
Assembly
Toast the brioche buns. Cook the beef patties and season. Top each bun base with a patty, a slice of foie gras, a spoonful of onion confit and a generous drizzle of Port sauce. Close with the bun top and serve immediately. Enjoy with a glass of Port or your favourite beer.
