Rossini Burger

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This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
Source: Saveur
Rossini Burger Photo: Andre Baranowski

2 lbs. ground beef
Sea salt and freshly ground black pepper,
   to taste
1 tsp. cornstarch
1 cup hot veal demi-glace
2 tbsp. extra-virgin olive oil
1⁄4 cup madeira or red wine
4 tbsp. unsalted butter, at room temperature
4 truffled brioche buns or hamburger buns
10 oz. duck foie gras, sliced into 1⁄2"-thick slabs
   and chilled
1 oz. black truffle, thinly sliced

1. Shape beef into four 1"-thick patties; transfer to a plate. Season patties with salt and pepper; set aside.

2. Heat oven to 200˚. In a bowl, whisk cornstarch with 2 tbsp. demi-glace; set aside. Heat oil in a 12" cast-iron skillet over medium-high heat. Add burgers; cook, flipping once, until browned and rare, about 6 minutes. Place burgers on a baking sheet; bake until medium rare, about 5 minutes. (This helps keep the burgers juicy.) Transfer to a plate. Meanwhile, discard fat from skillet; return to medium-high heat. Add madeira; cook, scraping browned bits from pan, until liquid is nearly evaporated, 1–2 minutes. Add remaining demi-glace; boil. Reduce by a third, 1–2 minutes. Stir in cornstarch mixture; cook until thickened, about 1 minute. Set sauce aside.

3. Butter buns with 2 tbsp. butter; toast on a baking sheet in oven. Heat a 12" skillet over medium heat. Season foie gras with salt and pepper; sear, flipping once, until browned, about 2 minutes. Transfer foie gras to paper towels. Whisk fat from skillet into reserved sauce.

4. Melt remaining butter in a 10" skillet over medium heat. Add truffles; cook until hot, about 30 seconds. To assemble burgers, place a patty on each bun bottom; drizzle with a little sauce. Top each burger with a slice of foie gras and a few truffle slices. Sprinkle salt over the top; add top half of bun.

Pairing Note The Brezza Cannubi 2004 ($84), a barolo from Italy's Piedmont region, has an acidity and dry finish that stand up to a rich burger. —Ania Zawieja

MAKES 4 BURGERS

This article was first published in Saveur in Issue #122

Ratings & Reviews (1)

noAvatar
THIS is amazing. I made it tonight for my husband's birthday (his request, after seeing it in Saveur). Well, it was extremely labor intensive, to say the least, but worth every minute and every dollar. Absolutely incredible, BEST burger I ever ate! I bought the foie gras from a local restaurant owner who sold it to me in small, 2 oz. cryovac portions. The truffle was another matter: I had to have it fedexed to me, but I found a place where I was able to buy a 5/8 oz. portion, instead of a whole ounce, which cut the costs a little. Again, I may never make it again, but it was fun!

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