- 24 oz. 80/20 ground beef blend of Chuck and Shortrib (have it ground at your butcher)
- 4 slices of 3 oz. foie gras
- 4 medium eggs
- 4 slices green leaf or bibb lettuce
- 4 slices Ontario aged cheddar
- 1 small red onion sliced thinly
- 4 brioche buns
- 1/3 cup truffle aioli
- 2 tbsp butter
- salt and pepper to season/taste
- 1/4 tsp garlic powder
- canola oil
- Enlist your local butcher to grind your beef cuts. Place your ground meat in a stainless mixing bowl and add garlic powder and salt and pepper for preferred seasoning level. Hand-shape 4, 6 ounce beef patties approximately 1” thick and 4-5” in diameter.
- In a frying pan, sear foie gras slices until golden brown on either side. Save rendered duck fat and leave foie gras off to the side. After removing foie, sauté your onions in the duck fat until cooked down and translucent. Season, leave off to the side.
- In same pan, fry your eggs to a yolky over-easy or sunny side up. Season lightly with salt and pepper, leave off to the side.
- Butter your brioche buns and lightly grill on BBQ or in a heated sauté pan, leave to the side.
- Slightly rub a little canola oil to each side of your beef patties and place on hot grates of BBQ. With BBQ on high heat, cook patties approximately 3-3.5 minutes per side. Do not press patties; this will avoid juices from extracting from beef patties. Cook to personal doneness (medium burgers should reach an internal temperature of 145 F).
- With 60-90 seconds prior to being done, add slices of cheese to each patty. Once done, remove patties and allow to rest for 1-2 minutes as you assemble the rest of the condiments.
- Place lettuce on the bottom bun followed by the cheesy patty. Next, place foie gras slice over cheese followed by the fried egg. Add a liberal dollop of truffle aioli on underside of top bun. Add to the burger to complete.
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