Rossini Todd Burger

  1. Make a mayonnaise. Break the the two whole eggs and place in the bowl of a blender. With the motor running slowly drizzle in olive oil until just before it's mayonnaise. At this point begin drizzling in a small amount of white truffle oil to finish. Adjust with salt.
  2. Attach the coarse plate to your child safe KitchenAid grinder attachment. Cut the steaks into strips, seal in a bag and place in the freezer for 15 minutes or so. They shouldn't freeze solid but this method will allow you to grind them more easily. One single pass through the grinder should be sufficient as we're not making pate. With your clean hands add salt and pepper and the separated yolk to the meat and form into patties. Place them between sheets of wax paper and hold in the refrigerator while you finish your mise.
  3. Slice your foie gras about 1/4" thick, about 1/2 ounce per slice.
  4. Ever so thinly slice the tartufi with a sharp knife or a calibrated truffle grater.
  5. Fire up your grill. While I use real wood charcoal with maybe an addition of vine cuttings, I'd say that in this case you are safe with gas. The wood smoke is not an important flavor component here.
  6. Grill the burgers to desired doneness, meaning to order for your guests' preference. Smear some of the mayo on the bottom of the buns, top with a slice of foie while the burger is still sizzling hot followed by some sliced truffle. You can even drizzle a little more truffle oil on the underside of top bun half before you close it up, but don't overdo it. It should still taste like a burger.
  7. Note to cooks: the addition of carmelized onions, sweated down for at least 40 minutes could be a good thing, but go easy on the condiments. Skip the demi glace. Lay on the mayo.

marbling, summer truffles, eggs, extra virgin olive oil, truffle oil, salt, crusty hamburger

Taken from food52.com/recipes/5799-rossini-todd-burger (may not work)

Another recipe

Switch theme