ruffle kobe burger with seared foie gras

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


yield: 4 1\2 lb burgers
2 lbs ground kobe beef
1 tbls truffle shavings
salt & pepper to taste
clarified butter for saute
4 lg shallots,sliced
1oz balslmic vinegar
2 cloves garlic, minced
1 sprig fresh thyme leaves
4 oz lingonberry jam
3 oz mayo
8 oz foie gras, sliced and scored
4 fresh sourdough buns
butter as needed



mix the ground beef, truffle shavings, salt and pepper into 1/2 lb patties. cool combine lingonberry jam and mayo. cool in a hot pan add clarified butter saute shallots until carmelized, add garlic and cook briefly. add thyme leaves. then deglaze with balsalmic vin and reduce to sec. in a smoking nonstick pan quickly sear sliced foie gras until golden brown on both sides. grill kobe burger on med hot charcoal until med rare. season with salt and pepper. brush sourdough bun with butter and grill until golden. spread toasted bun with lingonberry mayo. place burger on bun and top with seared foie gras and carmelized balsalmic shallots.