Here's how Mr. Boulud does it:
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You can see it on the faces of the diners at Boulud's latest venture, DB Bistro Moderne, as the stately "DB Burger" goes floating by. The dish is served in two fragile halves with a silver cup of pommes soufflés by its side. The meat is ground prime rib, leavened with braised short ribs, truffles, foie gras, and a hint of vegetable root. The bun is freshly baked and flecked with bits of Parmesan. Instead of ketchup, there's tomato compote on top, along with frisée and a smear of fresh mayonnaise. Take a bite, and these elements dissolve together in rich, almost confectionary layers; the taste is like no hamburger you've ever had.
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Last year, about this time, the DB Burger was accounting for up to 40% of their business.
And
here is a discussion on the DB Burger. Make sure you read the Today Show Boulud interview towards the middle where he talks about the ingredients/process. Fascinating!
And as far as condiments are concerned, how about
:
Melted brie
Caramelized onions
Something apple (Apple Chutney?)
Duxelle
This chef makes his own cepe ketchup. From the
NY Times (registration required)
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One specialty of Les Loges is a foie gras hamburger with a cèpe mushroom-based catsup called "Ketcèpes," a name Michel Trama, its chef, has trademarked.
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