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.
This sounds really good, and I have to say I don’t really understand some of what you were describing here.
There is a hot dog stand in Chicago called Hot Doug’s. To call it a stand demeans it since the man rings many changes on the Chicago-style hot dog. One of them includes a slice of foie gras.
In this town, use of catsup is a capital offense, so the foie gras is not in danger of being buried.
For a couple of months last year, the Chicago City Council banned the presence of foie gras anywhere in the city. (We had a PETA siege.) Doug very quietly defied the ban and paid a $200 fine–the only person to do so in an intensely foody city (Charlie Trotter and Rick Tramonto bent with the wind.)
I don’t understand why the PETA people have so many issues with foie gras; I wouldn’t mind someone fattening me up and getting me drunk (though actually I do that to myself on a fairly regular basis).