Rossini Burger

Name: Rossini Burger
Total time: PT0D0H0M
Yield: makes 4 Burgers
Ingredients: 2 lb. 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

Serves
makes 4 Burgers

ANDRÉ BARANOWSKI

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.

Ingredients

2 lb. 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

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Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

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