Ariane Daguin introduced the foie gras burger at her former New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: silky sautéed foie gras, sweet apples, and tart balsamic vinegar make it a decadent and indulgent dish that's worth it every time.
Sweat the apple in butter and 1 tablespoon sugar for approximately 15 minutes. Purée, then strain and keep warm.
Simmer the onion with 1 tablespoon sugar and the balsamic vinegar for about 20 minutes, scraping the bottom of the pan constantly. Keep warm.
Toast the two brioche halves, then spread the apple compote on the bottom piece.
Sear the foie gras slices and pat dry with paper towel. Put the foie gras on top of the apple compote. Spoon onion marmalade on top. Top with bun. Served immediately with arugula dressed with olive oil, salt and freshly ground black pepper.