 Need ideas for Foie Gras burgers
I've heard about burgers with foie gras (wasn't Daniel Baloud the first one to put such a burger on his menu--or was kobe beef?) and seen one or two on menus but have never eaten one. I'm thinking of doing these to dress up a casual backyard burgerfest, so....
Working on the presumption that I'm going to add seared foie gras to a beef patty, how much foie gras should I use? This is important because it will determine whether I buy one liver or two--they come in about 1.5 lb lobes, and I will be serving 16-18 people.
Also, is there such a thing as classic additions to this kind of burger? I am thinking arugula instead of lettuce, and maybe Walla Walla sweet onions, but that's about it--don't want to junk it up with too many distracting flavors. I'm presuming the onion wouldn't be too much.
And what about condiments? |