Bull-Market Burger

Name: Bull-Market Burger
Yield: 1 burger
Ingredients: 18 paper-thin slices preserved black truffle (about 1/2 ounce); 1/4 cup shredded red wine–braised short rib meat plus 2 tablespoons reserved braising juices; 1 ounce foie gras; 1 tablespoon minced Carrot:carrot; 1 tablespoon minced Celery:celery; 1 tablespoon minced white Onion:onion; 6 ounces ground sirloin; 4 teaspoons Horseradish Mayonnaise; 1 Parmesan Kaiser Roll, sliced in half and toasted; 5 to 6 rings thinly sliced Onion:red onion; 1 to 2 thin slices fresh Tomato:tomato; 1/3 cup packed Endive:frisée, cleaned and dried; 1/2 tablespoon unsalted butter, at room temperature; 6 pieces Tomato Confit

Burgers Manhattan Labor Day Dinner Party Ground Beef Horseradish DIY Medium

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1 burger Medium

Total: 30 mins Active: 15 mins

13 Ratings

Ingredients (14)

18 paper-thin slices preserved black truffle (about 1/2 ounce)
1/4 cup shredded red wine–braised short rib meat plus 2 tablespoons reserved braising juices
1 ounce foie gras
1 tablespoon minced carrot
1 tablespoon minced celery
1 tablespoon minced white onion
6 ounces ground sirloin
4 teaspoons Horseradish Mayonnaise
1 Parmesan Kaiser Roll, sliced in half and toasted
5 to 6 rings thinly sliced red onion
1 to 2 thin slices fresh tomato
1/3 cup packed frisée, cleaned and dried
1/2 tablespoon unsalted butter, at room temperature
6 pieces Tomato Confit

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In 1999, French farmers rioted over the existence of McDonald’s in France. In 2000, French chef Daniel Boulud responded with his decadent DB Burger, featured at his DB Bistro Moderne and Daniel Boulud Brasserie (now closed) for $32. For those who may not be able to travel but want the experience, CHOW has attempted to re-create the towering hamburger, replete with fresh Parmesan Kaiser Roll, Tomato Confit, Horseradish Mayonnaise, red wine–braised short ribs, black truffles, and of course foie gras.

What to buy: We followed Chef Boulud’s lead and used ground sirloin for this recipe. It has a low fat content (15 to 20 percent), which helps counteract the richness of the shredded short ribs.

Preserved black truffles can be found in jars in specialty grocery stores or online. If you can’t find whole truffles, splash a bit of black truffle oil over the short rib mixture before you add it to the burger.

Foie gras can be found at specialty grocery stores and butcher shops and online. Its fatty, velvety texture adds extra indulgence to this burger, but if you can’t find it or prefer not to eat it, leave it out and use a little olive oil to sauté the vegetables.

This recipe was featured as part of our Hamburger Through Time feature.

by Amy Wisniewski

Tips for Burgers and Ground Beef

Tip

How to Freeze Burgers

Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.

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Next: How to Thaw Burgers

Tip

How to Thaw Burgers

Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.

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Next: How to Store Burgers

Tip

How to Store Burgers

Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.

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Next: How to Pick Ground Beef

Tip

How to Pick Ground Beef

The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.

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Next: How to Thaw Ground Beef

Tip

How to Thaw Ground Beef

Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.

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Next: How to Freeze Burgers

Instructions

1Heat the oven to 375°F and arrange the rack in the middle. In a small bowl, mix truffle slices with short rib meat until evenly combined; set aside.
2Heat a medium frying pan over high heat until hot, about 4 minutes. Add foie gras to the pan and sear until browned, about 15 to 20 seconds per side. Set foie gras aside, reserving fat in the pan.
3Reduce heat to low, add carrot, celery, and white onion to the pan, and cook until soft, about 1 minute. Season with salt and freshly ground black pepper. Add rib mixture and reserved braising juices, and stir until meat and vegetables are well coated. Remove from heat and set aside.
4Season sirloin well with salt and freshly ground black pepper. Form into a tightly packed ball, then create an indentation about the size of a golf ball in the middle. Fill the indentation with 2/3 of the rib mixture and top with foie gras. Cover foie gras with remaining rib mixture, then enclose sirloin around the filling so mixture is completely encased. Flatten burger slightly to form a thick patty.
5Set a metal rack inside a baking sheet and place burger on top. Roast for 15 minutes, or until an instant-read thermometer inserted in the middle of the patty reads 120°F. Remove from the oven and assemble sandwich.
6Spread 1/2 of the mayonnaise on the bottom bun, then layer it with red onion, tomato slices, frisée, and burger. Top with butter and arrange tomato confit over that. Spread remaining mayonnaise on top bun, and use to close burger. Serve on a plate with a knife and fork.

Beverage pairing: Murphy’s Irish Stout, Ireland. The burger is complex, pitting short ribs, foie gras, truffles, and horseradish against each other. A wine would have trouble making peace with these diverse elements, but a good dark beer can calm the ruckus down, and this stout will also refresh with its creaminess.

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