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Servings: 1


  • 2 handf wild mushrooms (Morel, Chanterelle, Shitake, etc), sliced into 1/4-inch strips
  • 2 Tbsp. butter
  • 1 Tbsp. fresh thyme, stemmed
  • 1 1/2 ounce cognac
  • 1 x salt and pepper
  • 3 ounce foie gras, divided into 4 equal pcs
  • 2 lb top quality hamburger
  • 1 x truffle (the mushroom version, not chocolate!), or possibly 1 oz truffle oil
  • 4 x freshly baked hamburger buns
  • 4 Tbsp. mayonnaise, ideally homemade
  • 1 handf baby herb salad, or possibly chervil, or possibly arugula


  1. In a saute/fry pan over medium heat, heat butter. Add in mushrooms and thyme, and season with salt and pepper. Saute/fry for 10 min.
  2. Add in cognac, let hot for 5 seconds and touch with a match to flambe. After flames die off, remove from heat and reserve.
  3. In a separate saute/fry pan over high heat, add in 1 piece of foie gras at a time. Sear on one side for 5 seconds, turn, then remove a few seconds later. Reserve.
  4. Season hamburger with salt and pepper. Divide into 4 eight-oz mounds with a large indentation in the center of each mound. Place one piece of seared foie gras in the center of each mound and form a patty around the foie gras so which it is trapped in the middle.
  5. Grill or possibly pan cook patties to your desired degree of doneness.
  6. Hot buns, then smear bottom half with mayonnaise, top with greens, add in burger, top with wild mushrooms, shave a few truffle slices overtop (or possibly drizzle with truffle oil), and serve. Go directly to hamburger heaven.
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