$100 Burger

$100 Burger
Staff Writer
Ken Goodman Photography

A quick peek at the ingredients of this burger and you’ll quickly realize why it’s called the $100 burger. Every type of decadent ingredient that could be considered is in this recipe. Topping it with a lemon aioli? Make it a Meyer lemon aioli instead, and add a little truffle to your portobello mushroom cream, as well. It’s all finished off with a ring of lobster tail so that no expense is spared. If you don’t have a meat grinder, ask your butcher to grind the blend of brisket, foie gras, and shortribs for your burger. 

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4
Servings
1032
Calories Per Serving
Deliver Ingredients

Ingredients

For the Meyer Lemon Aioli

  • 1 egg
  • Zest and juice from 1 Meyer lemon, zest chopped
  • 1 small clove garlic, peeled and roughly chopped
  • 2 small shallots, peeled and roughly chopped
  • 2 Teaspoons Dijon mustard
  • 1 Cup canola oil
  • Kosher salt, to taste

For the Portobello Truffle Cream

  • 2 Tablespoons olive oil
  • 12 baby portobello mushrooms, washed and sliced 1/8-inch think
  • 2 shallots, peeled and minced
  • 1 Teaspoon minced rosemary
  • 1/2 Cup heavy cream
  • 1 Tablespoon black truffle shavings, plus 1 tablespoon of their juice
  • 1 Tablespoon Italian parsley leaves, roughly chopped
  • Kosher salt and freshly cracked black pepper, to taste

For the burgers

  • 1 Pound Wagyu brisket, cut into 1/2-inch thick strips, fat trimmed, almost frozen
  • 1/4 Pound boneless Wagyu shortribs, cut into 1/2-inch cubes, almost frozen
  • 1/4 Pound grade B or C foie gras, cut into 1/2-inch cubes, frozen
  • 2 Tablespoons black truffles or black truffle shavings
  • 1 Teaspoon Worcestershire sauce
  • 1 Teaspoon sea salt
  • 1 Teaspoon freshly cracked black pepper
  • 1 Teaspoon thyme leaves
  • Caul fat, for cooking
  • Small bunch arugula, for garnish
  • 1 Tablespoon extra-virgin olive oil
  • 1 Teaspoon fresh lemon juice
  • Kosher salt and freshly cracked black pepper, to taste
  • 4 brioche buns, toasted
  • 1/4 Cup Meyer-lemon aioli
  • 4 lobster tails, cooked and cut into 1/4-inch thick coins
  • 1 batch portobello-truffle cream

Directions

For the Meyer Lemon Aioli

Place the egg, lemon zest, lemon juice, garlic, shallots, and mustard in a food processor or blender. Process until smooth. Slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt. Refrigerate for up to 1 week, covered. 

For the Portobello Truffle Cream

Place the olive oil in a saucepan over medium heat. Add the mushrooms and shallots and cook gently, stirring occasionally, for 10 minutes. Add the rosemary and continue to cook, stirring occasionally, for 5 minutes more, until the mushrooms and shallots are soft and wilted. Increase the heat to medium-high, add the heavy cream, truffle shavings, and juice and continue to cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat and fold in the parsley. Season with salt and pepper to taste. Serve warm. 

For the burgers

In a large bowl, toss the meats, foie gras, black truffles, Worcestershire powder or sauce, sea salt, pepper, and fresh thyme together. Using the grinder attachment of a stand mixer, grind the mixture and shape into four 6-ounce burgers. Wrap each burger in a piece of caul fat.

We strongly suggest you cook the burgers rare because the meats are so tasty that you’ll lose some of the nuances by cooking beyond medium-rare. Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 2 minutes. Flip and cook on the other side for 2 minutes or until a thermometer registers an internal temperature of 125 degrees. Transfer the burgers to a plate to rest for 5 minutes.

While the burgers are resting, dress the arugula with olive oil and lemon juice and season with salt and pepper. Spread 1 tablespoon of the Meyer-Lemon Aioli on the bottoms of the toasted brioche buns, place the lobster tail over the aioli, wrapping it into a ring so that it fits on the bun, and place the rested burger on top.

Evenly spread the Portobello-Truffle Cream over each burger and top with dressed arugula. Set the remaining halves of buns on top. Serve and wow your friends.

Nutritional Facts

Total Fat
93g
100%
Sugar
2g
2%
Saturated Fat
30g
100%
Cholesterol
160mg
53%
Carbohydrate, by difference
13g
10%
Protein
38g
83%
Vitamin A, RAE
51µg
7%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
64µg
71%
Calcium, Ca
88mg
9%
Choline, total
36mg
8%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
18µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
42mg
13%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
354mg
51%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
255mg
17%
Water
127g
5%
Zinc, Zn
7mg
88%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.