The Over the Top Burger

Author

Nuwave

Servings

4

Category

Main Dishes

Ingredients

• 2 lbs ground Wagyu beef
• Sea salt to taste
• Freshly ground black pepper to taste
• Cooking spray
• 1 c hot demi-glace (Knorr®)
• 2 T extra-virgin olive oil
• ¼ c Madeira or red wine
• 4 T unsalted butter (room temperature)
• 4 brioche buns
• 8 oz duck foie gras, sliced into ½-inch-thick slabs, chilled
• 1 oz black truffle, thinly sliced

Directions

1. Preheat Bravo and set to broil at 500°F (TOP only).
2. Form ground Wagyu into 8-oz. patties. Spray both sides of patties and season with salt and pepper.
3. Place in baking pan. Insert Probe and set to 120°F for medium-rare. Place on cooking rack in position 2.
4. Set to broil at 500°F (TOP only) for 4 min. Flip, and cook for an additional 4-5 min. until an internal temperature of 120°F is reached, for medium rare. Remove; set aside.
5. Season foie gras with salt and pepper. Place in baking pan and set to broil at 500°F until brown, about 2 min. Flip and cook for an additional 2 min. Transfer foie gras to paper towels.
6. To toast the buns, open each and spread on butter. Place on cooking rack in position 2 and set to broil for 2 min., TOP only, until golden brown.
7. Shave the truffles into the hot demi-glace. Let warm for 1 minute.
8. To assemble burgers, place patty on bun bottom and drizzle with a little sauce. Top each burger with slice of foie gras and add a few truffle slices with warm demi-glace. Sprinkle on salt and top with other half of bun.