Scott,
Thanks, I knew of Boulud's recipe contents-wise but didn't know how it all came together--I presumed these burgers were a clever way to dispense of foie gras trim scraps at this or his other restaurants. The inclusion of already cooked short ribs is rather new to me--how interesting.
And I didn't know about his ketchup. I was thinking about making a green tomato and sweet onion ketchup since it would have a sweetness to it (like your caramelized onion recipe) and put a tomato element, so traditional to American hamburgers, in the equation. Oh--and besides, my tomatoes aren't ripe yet so green's all I have!! |