Aaand I’m back! It’s been a busy week, and I have a lot of blogging on which to catch up… but to kick off our being back in New York, I share with you a delicious and simple meal I created last night:
Foie gras-stuffed grass-fed, (obviously, bun-less), burger.
How did this decadent meal come about, especially during a work week?
Well… first off, burgers are simple and easy, and I often make bun-less burgers during the work week. Paired with some salad/greens and caramelized onions, it’s a delicious and more economical way to eat grass-fed meat. But, normally, there is no foie gras involved.
The foie gras came about because David recently got his hair cut. Huh?? Well, David has a pretty cool hairstylist here in New York — so cool, she gives him some sipping whiskey every time he gets a haircut, and, more recently, she gifted him with a bloc de foie gras to take home. Yes, foie gras. How many people go to get their haircut and are given some whiskey to drink, as well as a bloc of foie gras to take home?! Only in New York.
The foie gras is locally produced (Hudson Valley), and we ate a little of it with some gluten-free crackers. Amazing. We wanted to savor the bloc, so there’s quite a bit of it left in our fridge. Last night, David requested a burger for dinner… and having quite a bit of leftover foie gras in the fridge, I asked if he’d like a burger with some foie gras inside. Why, of course!
To make a foie gras-stuffed patty, I made two small patties (about 1/4 lb. meat per piece) with grass-fed ground beef at room temperature. On one patty, I created a little dent:
I sliced a piece of refrigerated foie gras and put it over the dent I’d created:
I put the two patties together and sealed the sides to make one patty. I salt and pepper both sides:
In a hot skillet on medium-high heat, I drizzled some olive oil. I laid down the burger and cooked it 5 minutes on each side (as it was pretty thick). After resting the patty for 5 minutes, we cut the burger to find… fabulously oozy foie gras inside a perfectly medium rare burger. I served the burger with caramelized onions and stir-fried bok choy with garlic.
David was in heaven.