Foie Gras-stuffed Grass-fed (Bunless) Burger

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.

Tags: burger, foie gras, meat