When most people think of burgers, they picture a ground beef patty sandwiched between two halves of a bun, perhaps with some cheese, lettuce, and tomato layered on top. Over the years, many chefs have reinvented this American culinary staple, and a myriad of interesting variations have cropped up — there’s the veggie burger, of course, which is different from a black bean burger, though both are vegetarian. We’ve seen pulled pork burgers, short rib burgers, barbecue chicken burgers, and everything in between… or so we thought.
In San Francisco, Parisian chef Nicolas Ronan of Bisou Bistronomy has begun serving an escargot burger. Served on a mini sesame bun, the univalve patty is garnished with parsley aïoli coleslaw, tomato, caramelized shallots, and smoked xeres sauce, the combination of which encapsulates all the signature flavors found in a classic escargot dish into a bite-sized burger. [slideshow: 2941]
But wait, this dish can get even more French than it already is.
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