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A decadent burger aimed to fatten you up (I’m guessing it’s somewhere around 1300 calories) and break your bank.<\/p>\nA decadent burger aimed to fatten you up (I’m guessing it’s somewhere around 1300 calories) and break your bank.<\/p>\n
Completely delicious without the foie gras, or, for overkill, when topped with a slice of it, seared.\u00a0 This is based on a recipe I found here<\/a><\/strong>.<\/p>\n Serves four.<\/p>\n For the Bois Boudran<\/em><\/p>\n 1 tbsp sherry wine vinegar 1.\u00a0 Slowly whisk the olive oil into the vinegar in a small bowl until blended.<\/p>\n 2.\u00a0 Whisk in the mustard and Worcestershire sauce until blended, followed by the ketchup, hot sauce, salt, and herbs and continue to whisk until well-blended.<\/p>\n 3.\u00a0 Set aside.<\/p>\n For the Burgers<\/em><\/p>\n 3 shallots, finely diced 1.\u00a0 Heat one tablespoon of olive oil in a saute pan and add the shallots.\u00a0 Add salt and pepper, to taste, and saute over medium heat until translucent, about five minutes.\u00a0 Add garlic and saute for one minute longer.\u00a0 Remove from heat and let cool completely.<\/p>\n 2.\u00a0 Gently mix the ground beef, foie gras, parsley, mustard, Worcestershire sauce, salt, pepper, and the shallot\/onion mixture until well-blended.\u00a0 Incorporate the egg, being careful not to overwork the meat.<\/p>\n 3.\u00a0 Cook the bacon over medium heat in a pan until golden brown and crispy.\u00a0 Set aside.<\/p>\n 4.\u00a0 Cut the rolls in half and lightly toast both sides.<\/p>\n 5.\u00a0 Heat one tablespoon of olive oil in a nonstick frying pan over medium heat.\u00a0 Add the patties and cook for 3 minutes or until the bottoms are browned.\u00a0 Flip patties and saute for an additional 3-4 minutes.<\/p>\n 6.\u00a0 Add about 3 tablespoons of hot water to the pan, enough to touch the bottoms of the burger, and cover.\u00a0 Let the burgers steam until all the water evaporates.\u00a0 Transfer to a plate, leaving the pan on the heat.<\/p>\n 7.\u00a0 Add 1\/3 to 1\/2 of the bois boudran to the pan to deglaze, and raise the heat to high.\u00a0 Let the sauce thicken for a minute.<\/p>\n 8.\u00a0 Place burgers back in pan and coat with the reduced sauce, flipping burgers to coat evenly.<\/p>\n 9.\u00a0 Top burgers with a slice of cheese, and cover briefly to melt.<\/p>\n 10.\u00a0 Serve the burgers on the rolls, each topped with two slices of bacon and the remaining bois boudran.<\/p>\n","protected":false},"excerpt":{"rendered":" A decadent burger aimed to fatten you up (I’m guessing it’s somewhere around 1300 calories) and break your bank. Completely delicious without the foie gras, or, for overkill, when topped with a slice of it, seared.\u00a0 This is based on … Continue reading
\n3 tbsp olive oil
\n1 tbsp Dijon mustard
\n1 tbsp Worcestershire sauce
\n1\/2 cup good ketchup
\n4 dashes hot sauce, such as Tabasco
\n1\/4 tsp salt
\n2 tsp chopped chives
\n1\/2 tsp dried tarragon or 2 tsp fresh<\/p>\n
\n3 cloves garlic, chopped
\nSalt and freshly ground black pepper
\n400 grams (a little under 1 lb) ground beef, good quality
\n100 grams (3.5 oz) raw foie gras, chopped
\n2 tbsp chopped flat-leaf parsley
\n2 tsp Dijon mustard
\n1 tsp Worcestershire sauce
\n1\/2 tsp salt
\n1\/4 tsp freshly ground black pepper
\n1 egg, beaten
\n4 tbsp butter
\n8 slices smoked bacon
\n4 slices Emmental or Gruyere cheese
\n4 ciabatta rolls<\/p>\n