The scrap foie gras theory sounds like its on the money.
Are you married to the seared foie gras idea? Texturally, I'm having trouble picturing the hamburger with pieces of foie gras through it.
I couldn't help notice that DB grinds together the braised short ribs, foie gras, root vegetable, truffles and then stuffs his hamburger with that.
I've encountered chefs that stuff hamburger with a foie gras pate. That might be nice.
I'm also surprised that with something as decadent as a foie gras hamburger I have yet to come across anyone who serves them on an equally decadent 'bun' - a croissant.
And as far as the green tomatoes are concerned, you're on your own with that - never eaten one nor cooked one. I do, though, applaud your adaptability with what mother nature's providing you. |