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.  I found this challenge quite interesting, but let’s face it:  the last thing I want to give myself along with a good meal is a case of the runs.  So, yours truly decided to test out a truly decadent burger.

In October I ate at L’Atelier de Joël Robuchon and had the most exquisite foie gras sliders.  I wanted to see if I could mimic something similar in taste and equally as horrible for me, which is when I stumbled upon this recipe.  “How simple!” I thought to myself and plucked up some courage to buy foie gras, a task new to me.  I created what I call THE BAOBURGER.

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:  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.  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.  This not only cooks the burgers perfectly, but keeps them from drying out.  Finally, I reduced half of my bois boudran in the hot pan, added the hamburgers, and coated them with the reduction.

I give myself 3.5 out of 5 stars.  The burger was incredibly moist, and the flavor profile, I think, was decent.  There would have definitely been more impact had I topped the patties with the foie gras.  Sauce bois boudran was delicious (though I added salt and some Tabasco) and increased in flavor as it set.  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.

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.  You can find my recipe here.