Rossini Burger* Recipe

Name: Djangos Rossini Burger* Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: French
Ingredients: 1 pound Ground beef (80/20 blend); 1 tsp Salt; 1 tsp Black pepper; 2 pieces Brioche burger buns; 1 pound Foie gras; 2 tbs Kosher salt; 1 tsp White pepper; 2 tbs Cognac; 1 piece Cheesecloth; 2 slices Gruyere cheese; 1 tbs Black truffle demi-glace

Inspired by Django

Time2h

Serves2

Foie gras torchon, Gruyere cheese, black truffle demi glace

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Ingredients

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Burger Components

1 pound Ground beef (80/20 blend)

1 tsp Celtic sea salt

1 tsp black pepper

2 pieces Brioche burger buns

Foie Gras Torchons

1 pound Foie gras

2 tbs Kosher salt

1 tsp White pepper

2 tbs Cognac

1 piece cheesecloth

Toppings

2 slices Gruyere cheese

1 tbs Black truffle demi-glace

Method

Preparing the Foie Gras Torchons

Soak and Season

Soak the foie gras in a mixture of water and ice for 1-2 hours. Remove from water and dry off. In a bowl, mix kosher salt, white pepper, and cognac. Rub this mixture all over the foie gras.

Wrap and Chill

Place the seasoned foie gras on cheesecloth and roll tightly, twisting the ends to secure. Refrigerate for at least 48 hours.

Cook the Torchons

After chilling, poach the wrapped foie gras in simmering water for about 30 minutes. Remove and let cool in the fridge.

Cooking the Burger

Prepare the Patties

In a mixing bowl, combine ground beef, salt, and black pepper. Form into two equal-sized patties, making a slight indentation in the center of each.

Grill or Pan-Fry

Heat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on each side for medium-rare, adding a slice of Gruyere cheese on top during the last minute of cooking to melt.

Assembling the Burger

Toast the Buns

While the patties are cooking, lightly toast the brioche buns on the grill or in a toaster.

Build the Rossini Burger

Place the cooked beef patty with melted Gruyere on the bottom half of the toasted bun. Add a slice of foie gras torchon and drizzle with black truffle demi-glace. Top with the other half of the bun.