Ultimate Wagyu, Foie Gras & Truffle Burger
Yield
2
RECIPE Ingredients
- 2 Kobe-Style Wagyu Beef Patties
- 2 Foie Gras Slices
- 1 container Black Truffle Butter, (3oz)
- Salt and freshly-ground black pepper, to taste
- 2 burger buns of your choice, (we like brioche)
- 2 leaves Boston lettuce
- Assorted condiments, such as aioli, fruit relish, or balsamic reduction
Price
$17.99
- Humanely raised
- From authentic Wagyu stock
- No antibiotics or hormones - ever
- No animal by-products in feed
- 75/25 blend of lean meat to fat
- Sold frozen, in an uncooked state. May thaw in transit.
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$25.99
- This item is not eligible to be shipped to California
- Foie gras from Moulard ducks
- Raw Grade-A liver, cold eviscerated
- Conveniently portioned slices for single serving
- Distinctively sweet flavor profile
- No antibiotics or hormones, ever
- Ducks eat a corn and soy diet
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$25.99
- All-natural ingredients
- Small-batch production
- Grade AA creamery butter
- Real truffles
- Ideal for meat, sauces, pastas
- Freezes beautifully
- Allergens: Contains milk, soy, wheat, mushrooms, seeds
- Product of USA
- For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
Try this easy but elegant recipe for the ultimate burger. What makes it so special? The patty is luscious Wagyu beef and it's topped with a slice of seared foie gras. With softened black truffle butter spread on a brioche bun, you have the makings for a luxe burger.
RECIPE Preparation
- Measure out 2 tablespoons black truffle butter. Place each in a small square of plastic wrap. Smooth and flatten into a disk shape, about 2" in diameter. Place in freezer until firm. Remove Wagyu patties from refrigerator about 15 minutes before you plan to cook. With patties on a flat work surface, use a paring knife to make a pocket in the center of each patty. Be careful not to cut all the way through. Slide a hardened disk of butter into each pocket and seal well. Season patties with salt and pepper to taste. Remove foie gras slices from refrigerator, set aside.
- Spread softened truffle butter on each bun; toast, griddle or broil until golden. Lightly dress buns with desired condiments, set aside onto serving plates. Dress with lettuce.
- Cook your patties to desired doneness (we recommend medium-rare), using a hot grill or pre-heated cast iron pan. Allow patties to rest on a cutting board while you sear the foie gras.
- Heat a clean, dry skillet over high flame. Season foie gras slices generously with salt. Sear foie gras until lightly browned and caramelized on both sides, turning once. Baste with rendered foie gras fat, if desired. Remove to a cutting board.
- Place patties on prepared buns. Place a foie gras slice on each patty. Serve immediately with duck fat fries or your favorite burger side dish. Bon appetit!
