The French Luxe Burger
Ingredients
- 2 pounds (907 g) Wagyu beef, ground
- Sea salt and ground black pepper to taste
- Cooking spray
- 1 cup (250 ml) demi-glace, hot
- 4 brioche buns or mustard bread (recipe below)
- 8 oz (227 g) duck foie gras, sliced into ½ inch-thick slabs, chilled
- 1 oz (28 g) black truffle, thinly sliced
- Maldon salt and pepper to taste
- Maille Honey Dijon Mustard to taste
Leaf lettuce Salad with Dijon Vinaigrette:
- ¼ cup (60 ml) Maille White-Wine Vinegar
- 2 tablespoons (30 ml) Maille Dijon Original Mustard
- Kosher salt and ground pepper
- ½ cup (120 ml) extra virgin olive oil
- Leaf lettuce
Optional Maille Challah Bread or Buns
- 1 1/4 cups (300 ml) warm water, (about 110°F)
- 4 1/2 teaspoons (8.5 g) active dry yeast
- 1/2 cup (100 g) plus 1 tablespoon sugar, divided
- 8 cups (960 g) all-purpose flour
- 1/3 cup (42 g) instant nonfat powdered milk
- 2 teaspoons (10 g) baking powder
- 1 cup (250 ml) Maille Dijon Original or Maille Honey Dijon Mustard for a sweeter taste
- 1/2 cup (120 ml) Extra Virgin Olive Oil
- 2 teaspoons (12 g) kosher salt
- 1 egg
- 1 tablespoon (15 ml) water
Preparation
- Preheat the grill to 450°F with the lid closed for approximately 15 minutes.
- Make 8 oz meat patties. Spray cooking oil on both sides and season with salt and pepper.
- Place the burger patties on the grill. Close the lid and cook for 4 minutes, then flip and cook for an additional 4 minutes or until the meat reaches 120°F for medium-rare. Place on the top portion of the grill (indirect heat).
- Score the foie gras with a sharp knife and season with salt and pepper. Place on the grill until browned, about 2 minutes. Flip and cook for an additional 2 minutes. Transfer foie gras to paper towels.
- Butter the buns and toast until golden brown.
- Shave the truffles into the hot demi-glace. Let warm for 1 minute.
- To assemble burgers, place patty on bottom bun and drizzle with a little sauce. Top each burger with a slice of foie gras and add a few truffle slices and warm demi-glace. Sprinkle finishing salt to taste. Spread Maille Honey Dijon Mustard on the other half of the bun and top your burger.
- Serve with Leaf lettuce Salad with Dijon Vinaigrette:
- In a blender (or a jar with a lid), combine vinegar and mustard.
- Season with salt and pepper, and blend (shake) well to combine.
- Add oil, and blend until combined and thickened.
Optional Maille Challah Bread or Buns
- Pour warm water into the bowl of a stand mixer fitted with a dough hook. Stir in yeast and 1 tablespoon of the sugar. Let the mixture stand for 5 minutes or until foamy. Mix in the flour, powdered milk and baking powder in a separate large bowl; set aside.
- Add remaining 1/2 cup sugar, your choice of Maille mustard, oil and salt to the yeast mixture. Mix on low speed until combined. With the machine running, gradually add flour mixture. Mix on medium-low speed until dough pulls away from the bowl and forms a soft ball (approximately 4 to 5 minutes). Scrape down the bottom and sides of the bowl as needed. If the dough is too dry and does not come together, add an additional 1 tablespoon of water at a time, until it becomes smooth and you can form a ball. Place dough in a large lightly oiled bowl. Cover with plastic wrap and let rise for 30 minutes.
- Place the dough on a clean surface and cut into 6 even pieces. Roll and stretch each piece of dough into ropes about 18 inches long. Secure 3 of the ropes together at one end and braid into one larger piece, pinching each end to secure. Repeat with remaining pieces. Arrange loaves about 4 inches apart on a parchment-lined cookie sheet.
- Sprinkle the top of each loaf with poppy seeds, sesame seeds or with Everything Bagel seasoning.
- Preheat the oven to 375°F. Beat the egg and remaining 1 tablespoon water in a small bowl and brush the dough with the egg wash. Let rise, uncovered, for 30 minutes.
- Bake for 25 to 30 minutes or until golden brown. Cool completely before cutting into pieces.
