You are forewarned that this is an extremely fatty, cholesterol laden and high calorie food post. Do not continue reading if this is dangerous to your health, well-being or other sensibilities. The concept is luxuriously simple. Grill a burger with a piece of pate de foie gras in the center of the patty. As the burger heats up, the foie starts to melt and flavor the beef, keeping the center of the burger very moist. If you do this right, you end up with a medium-rare burger with a slightly melted foie center. Horribly over the top. Super delicious. With the huge torchon of pate de foie gras in the fridge, how could I not? :)
Place a nice chunk of cold pate de foie gras at the center of the burger (in retrospect, the piece in this photo was a little too big). Completely surround the pate with good lean ground meat. If you can grind your own sirloin steak in a home grinder, that would take it up another notch. Don’t make the burger too thick, or the center will be a bit too rare. Make sure the ground meat is nearly at room temperature, not totally cold and straight out of the fridge. Season the ground meat with salt and pepper. Grill on a hot charcoal fire, taking care to avoid the likely massive flareups if any pate fat drips onto the coals. Cook to desired level, though if you go much in to medium or more, the foie risks totally melting away…
Before cooking the burgers, I sliced and sauteed some onions and added a bit of balsamic vinegar and cooked that down. This onion relish was used as a topping to the burger, which in this photo was placed between two pieces of sliced baguette, the only bread we had in the house at the time. Yum. And yes, I did have some ketchup with this foie-beef burger. If you can’t see yourself making this from scratch, they serve a pretty good version at Lusso in Greenbelt 5, though they use significantly less foie and it tends to disintegrate/melt into the burger by the time you sink your teeth into the sandwich… probably marginally healthier for you that it isn’t oozing as much fat as the one you see in the photos here. I hope you all have a wonderful fat filled weekend. :)
51 Responses
MM, you are really enjoying that torchon du foie…
Naughty but Yummy!
drool…
ok for me…but not for my parents. :D
Very sinful! :-)
That first shot is killer! The only reason I’m not dying of envy is that I haven’t fully appreciated foie. I didn’t really like it first time I tried. I love liver but I like them well done. Just as well; my keyboard shall be free from drool. =)
so Yummy but watch out for your blood cholesterol!Are you working out after consuming all these torchon experiments?I hope so…we dont want you to get sick!:)But honestly, I’m so envious and really enjoying your latest series on the torchon and wok!
i really don’t care for hamburgers but this one looks so delicious!!!
And I thought I was envious yesterday! This looks and sounds like a really good idea!!! I love that you are indulging in the experience- I would too if I had such a reserve of foie gras.
What’s the typical shelf live (fridge life) of foie gras? Does it spoil easil since it has a hig fat content?
Regarding your latest poll, the OFW phenomenon is good for our economy and it also broadens the Filipino way of living and thinking but on the other hand I think it destroys Filipino values especially with Family.Sad to say,many families become dysfunctional–the mothers work abroad and the fathers(usually jobless and lazy) left here to take care of the kids or if otherwise(fathers abroad and mothers here) the male kids are left with no male role model and thus identifies with their mothers instead(effeminates–No offense please–I have high regards with the creativity of the 3rd sex)!Adulteries are committed because of loneliness.Kids become materialistic and equates it with love.Extended families become more lazy contented with dole outs from their relatives working abroad.We are also losing our academicians–ask newly high school grads and for college they will be taking up courses that are needed abroad–wala na tayong magagaling na mga scientists like before! I’m not sure if eventually this will be good for the country. :(
wow! i wanna try that! :)
it is just sad to know that foie gras is achieved through force feeding of ducks or geese
MM, YOU ARE SO CRUEL!!!! hahahaha
The first picture made my jaw dropped and my stomach growl.
oh my…
i suppose if you really wanted to cut down on the calories, you could lose the bread :D
oh…love the 1st & 3rd photos! Looks sooooo goood!
MM, 3 posts in a row torchon de foie gras…Watch out cholesterol alert ;-)
wow!!!!! yummy!!!!!
Ahaha, funny disclaimer at the start of the article. Masarap talaga ang bawal. The first picture takes the prize – you know its bad for you when the food has that yummy oily sheen…
and you call that “a little too big”, and the burger “not too thick”? my gawd…. for your penance, you will eat only paksiw na bilong-bilong and law-oy for the next three weeks ;-)
oh my…great calories again mm…lol
Hmmmm… I can feel my arteries getting nervous just by looking at these pics!!! This is the one burger that will kick my all time favorite burger, a double-double animal style with grilled onions from In-N-Out Burger!!!
Wow, I wonder how many calories are in that burger patty? Na-iimagine ko tuloy – beef morcon with pate in the middle o kaya parang mechadong baka with the pate instead of the pork fat…. MM, will that pate go well with tomato-based sauce?
Please MM, don’t tell me you sauteed the onions in butter! Pamatay! Well, follow your bliss!
But hope you had some nice veggie salad for fiber to lure away some of the fat from your cholesterol laden meal.
Marketman….apparently…they only use the MALE goose for a certain kind of “treatment” to harvest large fatty liver to make foie de gras…..because they’re stronger…now how strong are you now Marketman….I bet you just took pictures and let someone else in your office eat it….L.O.L… The “fatty liver syndrome” in humans… goggle it…
This is getting worse…or better!!! (Drool)
thats it, im having burgers for dinner tonight;P
Yum!!! I want one!
mmm kakainggit…
Deliciously sinful, MM! Foie Gras is best with just about anything.
Yummy! I wonder how many calories this burger will have? So that when I try this I’d know how many meals to skip before indulging in this pleasure in burger’s clothing!
Another “stroke” delight..hehe
Whoa!!! I’ve been drooling about that Foie-Beef Burger… MM, if you can tell where I can get Pate De Foie Gras, I’d be glad to hit the weekend market and get a stack of burger patties from Monster Burger and slam a slice of foie gras between the patties and grill ’em up on my griller… huhuhuhuhu…
and yeah, this is another “Heart-Attack-Special” on my to-eat list… lol… :D
OMG!!! The sight of this one would make my mom have a heart attack.
Sinfully yummy…hehehe
OMG,that is so delicious! I’d take that burger with some calcibloc too….
Hi MM! Am just wondering, were did you buy your sirloin for your burger? is that sirloin a USDA choice cut or just the ones in rustans? :D
looks really tasty
doesnt matter if its cholesterol laden..looks great, i will eat it in a wink, have a nice day
ayan tuloy gusto ko nang mag-burger for merienda..
kalami!!!
i came home from a weekend trip in budapest last monday. we made a quick trip to the great market hall very early in the morning to buy pasalubong before our flight.
i spotted stalls selling entire goose foie gras (which were way cheaper than the large-sized canned ones, for some strange reason i don’t know). but since i was to sissy to carry it in my hand luggage (customs and security issues) and if i put it in my checked-in luggage, the foie gras might just be mushed up, i passed and settled for the canned paté and a kilo of tripe instead (can take the stress of being in the checked-in luggage. it’s also quite hard to even get hold of frozen tripe in the backwoods of sweden where i live, so sige na lang).
the first thing i did when i came back was to look up on swedish customs regulations on meat/poultry products. i just wanted to kick myself hard, kasi wala naman palang restrictions…kainis…still sulking from passing up a beautiful piece of fresh foie gras…kainis talaga!
MM, please work out after all the fatty experiment this week. I’m worried!:)
this is tooo …..much….. sarap talaga kumain!!! you should do as bettyq says… drink lots of tea to wash away the GUILT not the fat… hahaha…
MM, no half cut shots? =) if you want to make sure the foie doesn’t melt, you can freeze a good sized cube to put in the middle. It should be fine even if you cook the burger to medium, I suppose.
totally sinful !!!
but i guess i’ll enjoy mine w/ mayo : ) worst !!!
OT: Sumasangayon po ako sa sinabi ni Beth tungkol sa OFW poll. Sa palagay ko kailangan ninyo pa MM dagdadagan ng dalawang options:
1) More good than bad.
2) More bad than good.
Tulad na rin ng sabi ni Beth mayroong good at bad sa pagtatrabaho ng ating mga kababayan sa ibang bansa.
i bet you had a tall glass of ice cold coke classic (not diet) with the burger.
i can imagine lunch today – the burger with mojo potato wedges, ice cold coke, and parisian salad. lipitor for dessert, ha ha ha.
been loving the last three posts! what can we do – the yummy delicious things to eat are the contra.
To Batangueno: Salamat sa pagsang-ayon.More good siguro sa pangkasalukuyan pero in the long run more bad ang epekto kung walang gagawing agarang solusyon ang ating gobyerno like creating more jobs here in our country para di na mag ibang bansa ang ating mga kababayan.
Gosh! Sinfully delicious! I feel my heart pounding for a bite! Nakupo!
Is that even legal? Hehehe…that looks incredibly good, Mr. MM!
this burger looks like a killer Marketman!
Nice. To make a really good burger, I would recommend grinding the meat by hand. Sometimes a meat grinder grinds the meat too fine and the natural juices get lost. Hand grinding will require more effort but it will reward you with nice texture a juicier burger.
Lusso’s burger pattie has a bit of fat and is not lean so it is wise of them to use the foie gras sparingly and yes please do not cook a foie gras burger beyond medium. The waiter at Lusso should recommend it cooked medium rare or medium. I would actully suggest not to cook any burger beyond medium.
If you want to save money and not calories, I would suggest bone marrow to accompany lean ground meat for a burger. Bone marrow is cheap, easier to digest when undercooked (compared to regular beef fat) and has lots of calcium (i’m looking at the positives). Check this burger out: https://www.ifoodtrip.com/2009/07/my-ultimate-burger.html
A McFoie! I remember getting a similar burger somewhere in Barcelona.