I give myself 3.5 out of 5 stars.\u00a0 The burger was incredibly moist, and the flavor profile, I think, was decent.\u00a0 There would have definitely been more impact had I topped the patties with the foie gras.\u00a0 Sauce bois boudran was delicious (though I added salt and some Tabasco) and increased in flavor as it set.\u00a0 It’s the perfect topping for a burger, with the chives and tarragon giving a sense of sophistication to what is essentially a whole lot of condiments mixed together.<\/p>\n I’m certain this burger would be just as dandy if you eliminated the foie gras, so give ’em a try if you’re interested.\u00a0 You can find my recipe here<\/a><\/strong>.<\/p>\n This week’s challenge was inspired by my chum Jared, who suggested that, in preparation for the terrifically unhealthy food normally consumed by Americans, I brace my stomach by making a greasy, huge hamburger.\u00a0 I found this challenge quite interesting, but … Continue reading ![\"\"](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2010\/01\/burger01-300x204.jpg\" "\\"The")
<\/a>I changed some of the components — in addition to minor tweaks here and there, I substituted ciabatta for brioche, emmental for Gruyere — and the technique:\u00a0 rather than top with foie gras, I made a beef\/foie gras patty to give the burgers a more subtle flavor, rather than a liver-spiked punch in the face.\u00a0 I also used a cooking method that I learned in Japan; rather than just saute until done, I sauteed both sides, and then steamed the hamburgers until they’re done.\u00a0 This not only cooks the burgers perfectly, but keeps them from drying out.\u00a0 Finally, I reduced half of my bois boudran in the hot pan, added the hamburgers, and coated them with the reduction.<\/p>\n![\"\"](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2010\/01\/burger03-300x279.jpg\" "\\"The")
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