French Foie Gras & Steak Burger

This recipe is an ode to one of the finest culinary nations. This burger features grilled French steak tartare covered in a rich truffle mayo. A layer of foie gras offers a high-end edge, balanced out with the softness of fresh little gem and the character of pickled mushrooms.

Mise en place

< Max 1 day in advance >

Make the truffle mayo: mix mayonnaise with truffle oil and a pinch of salt. For extra flavour, add finely grated truffle. Store in the refrigerator.

Pickle the shimeji mushrooms: let the mushrooms marinate in a mixture of white vinegar, water, sugar, and salt. Soak for at least 4 hours.

< Max 4 hours in advance >

Defrost the brioche bun (60’ at 22°C). Prepare the foie gras: slice and keep refrigerated until use.

Preparation

1. Lightly toast the inside of both the top and bottom bun. Grill the steak tartare briefly on a hot grill pan so that it is grilled outside and juicy inside. Fry the foie gras slices briefly.

2. Open the brioche bun, spread a layer of truffle mayo on the bottom, then add a handful of fresh little gem.

3. Place the grilled steak tartare on top and add a slice of baked foie gras for extra luxury.

4. Finish with the pickled shimeji mushrooms for a delicate balance of flavour. Close the burger and serve immediately!