Originally Posted by phatch
I want to revisit the stuffed foie gras burger from a more technical standpoint. What doneness would try to achieve? Would you precook the foie gras? how thick would the foie gras be? How thick the entire burger? Would you use a leaner grind to counter the fattiness of the foie gras?
I've never had foie gras because I don't get along with liver that well. So these questions interest me as I have no idea how to approach such a burger.
foie gras and liver are almost different animals, really. The burger I had was very, very good. In fact it was a slider, part of an "assiette de boeuf" which was a trio, I think a braised short rib, a seared filet and the slider. The slider was, by far, the shining star of the plate.
I honestly don't know wether the foie gras was cooked or raw, I would say it was raw. The burger was a perfect medium-rare. It was a tiny little slice, maybe about 1/2" thick, 1" square surface. Maybe a bit smaller than that. I wouldn't use a leaner grind, I don't think it would hold together. I say embrace the fat. You're not trying to make this into something balanced. It's fat, luxurious, smooth, scrumptuous.... go with it. Eat shredded carrots the next day.