Foie Gras and Brie Burger

Foie Gras and Brie Burger

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 lb medium ground beef
• 3 oz foie gras
• 3 oz triple cream brie
• 2 brioche buns
• 1 head Boston lettuce
• 1 Spanish onion, sliced in rings
• 1 oz Bourbon
• 1/4 cup (60ml) mayonnaise
• 1/4 cup (60ml) Dijon mustard
• 2 grams fresh thyme
• 1/4 cup (60ml) unsalted butter
• Kosher salt

Method:

Place a pan on medium heat and add 2 tbsp of butter. Once the butter is melted, add onions and allow them to sweat. Turn heat up and add bourbon. Remove pan from the heat once bourbon is evaporated.

Mix mayonnaise and Dijon in a small bowl.

Split beef and form into 2 loose balls.

Heat flat top and sear foie gras. Remove foie gras from the flat top and use remaining fat to toast buns.

Flatten beef balls into 2 patties. Place cheese and foie gras in the center of one patty, place the other patty on top and push together the edges to form a stuffed burger. Season with salt and place on the flat top, searing both sides.

Assemble the burger and serve.