MC FOIE-BURGUER

Carles Abellán
2009

 

INGREDIENTS (10 pax):

Sauce:

100 gr. foie gras, extra

100 gr. pasteurized whole egg

5 gr. salt

200 ml. sunflower oil

1 thimbleful brandy

3 gr. white pepper

5 gr. sugar

Hamburger:

500 gr. sirloin of veal

150 gr. foie gras, extra

50 gr. black truffle paste

10 gr. salt

5 gr. freshly-ground black pepper

Others:                                 

10 hamburger bread rolls

PREPARATION:

Sauce: Lightly dust the foie gras with flour and sear. Leave to cool. Make a mayonnaise from the egg with the salt and oil. Add the foie gras and beat in with the brandy, pepper and sugar. Set aside,

Hamburger: Mince the veal and cut the foie gras into 1 cm (½") dice. Mix evenly, add the truffle paste and season with salt and pepper. Shape the mixture into 60 gr. (2 oz) hamburgers. Grill lightly.

TO SERVE:

Place the hamburger inside the bread rolls and sear on the Silesia grill. Serve with a small bowl of foie-gras mayonnaise.