Kobe Steak Au Poivre Burger with Foie Gras Bacon and Congnac Onion Marmalade
My inspiration was to take a classic french dish and turn it into a burger. But more so I wanted to create something that hasn’t been done before using my creativity and high quality ingredients.
Kobe Steak Au Poivre Burger
2 lbs fresh ground Kobe beef
1 tbsp fresh course ground black pepper
1 tbsp smoked sea salt
6 brioche buns
6 slices port salut cheese
4 tbsp unsalted butter
Foie Gras Bacon
1 lb Grade A foie gras, cleaned
2 cups kosher salt
2 cups sugar
2 tbsp fresh ground black pepper
1 cup apricot wood
Cognac Onion Marmalade
4 yellow onions, thinly sliced
1/3 cup cognac
1/3 cup white balsamic vinegar
1/4 cup packed light brown sugar
1/4 cup honey
Herbed CrÃ¨me Fraishe
1 8oz container crÃ¨me fraishe
1 tbsp chopped fresh chervil
1 tbsp chopped fresh thyme
1 tbsp chopped fresh chives
1 tsp kosher salt
1 tsp fresh ground black pepper
Season beef with salt and pepper and shape into six 1/3 pound burgers.
Grill burgers over med high heat searing on both sides until internal temperature reaches 140Â° F or med rare. Melt cheese just before pulling of the grill.
Place foie gras in cheesecloth and place on hard surface. Using rolling pin shape foie gras in to a square shape about 2 inches thick. Mix together salt, sugar, and pepper and pour half of it on a sheet of plastic wrap. Remove foie gras from cheesecloth and place on top of curing mix then pour remaining mix over the top. Tightly wrap foie gras a few times with plastic wrap and place in a small square baking dish. Place in the refrigerator for 2 days. After 2 days remove foie gras from plastic wrap and rinse in cold water removing all traces of curing mix. Pat dry. In a smoker add soaked and drained apricot wood chips and smoke foie gras for 30 to 40 min. Remove from smoker and allow to cool in the refrigerator.
To cook foie gras bacon cut 2 thick slices per burger. In a saute pan over medium high heat cook bacon for 2-3 minutes per side until golden brown.
In a medium saucepan, combine the onions, cognac, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 15 minutes. Reduce heat to low and simmer for 1 hour, until the sauce is the consistency of marmalade.
In a small bowl combine all ingredients and mix to combine. Place in the refrigerator and allow to cool for 30 minutes before using.
To Prepare burgers, butter and lightly toast buns on medium high grill. Spread herbed crÃ¨me fraishe on both sides of bun. Place burger patty on bottom bun top with bacon and cognac onion marmalade.