Transylvanian Burger with 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.


12 oz fresh or frozen Foie Gras
1 medium red onion
1 large clove of garlic
3 tablespoon vegetable oil
1/2 teaspoon salt
1 pinch freshly ground black pepper
24 oz freshly ground beef chuck
4 oz chopped smoked polish sausage (Hillshire Farm)
1/2 medium red onion
large cloves 4 garlic
2 tablespoon Sutter Home Cabernet Sauvignon
2 tablespoon hickory smoked BBQ sauce
1 large egg
1 cup diced mushroom (Crimini or Portobello)
1 1/2 teaspoon salt
1 tablespoon freshly ground black pepper
1 teaspoon baking powder
6 Kaiser rolls
1 Boston lettuce
1 beefsteak tomato
1 large red onion
4 large kosher dill pickles



Chop onion and garlic; place it in a skillet with oil. Place the Foie Gras on top add the pepper and salt. Fry on top of the grill away from direct fire for about 15-18 minutes, shake the skillet every few minutes so it will not stick. Immediately after it is done, remove from grill and place skillet away to cool. Use ice to cool faster.

The Burger: In a large bowl mix all the remaining ingredients and form six large patties about one inch thick. Preheat grill to about 350 degrees. Brush the grill with a half onion dipped in oil. Place the patties on the rack and turning to cook each side about 4-6 minutes.

Place Kaiser rolls, cut in half, face down grill them for just a few seconds to have some grill marks.

The Finish: Spread a little fat from the bottom of the foie gras skillet on each side of the rolls.
Place one leaf of lettuce, the burger and on top of each burger two slices of foie gras.
Tomato slice, onion and pickle will finish the Transylvanian Foie Gras Burger.