- One 3-ounce container black truffle butter
- 2 Kobe-style Wagyu beef patties
- 2 foie gras slices
- Salt and freshly ground black pepper, to taste
- 2 brioche burger buns
- 2 leaves Boston lettuce
- Assorted condiments, such as aioli, fruit relish, or balsamic reduction
Measure out 2 tablespoons black truffle butter. Place each in a small square of plastic wrap. Smooth and flatten into a disk shape, about 2 inches in diameter. Place in freezer until firm. Remove the Wagyu patties from the refrigerator about 15 minutes before you plan to cook. With patties on a flat work surface, use a paring knife to make a pocket in the center of each patty. Be careful not to cut all the way through. Slide a hardened disk of butter into each pocket and seal well. Season patties with salt and pepper to taste. Remove the foie gras slices from refrigerator, set aside.
Spread softened truffle butter on each bun and toast, griddle, or broil until golden. Lightly dress buns with desired condiments and set aside on serving plates. Dress with lettuce.
Cook your patties to desired doneness (we recommend medium-rare), using a hot grill or pre-heated cast iron pan. Allow patties to rest on a cutting board while you sear the foie gras.
Heat a clean, dry skillet over high flame. Season foie gras slices generously with salt. Sear foie gras until lightly browned and caramelized on both sides, turning once. Baste with rendered foie gras fat, if desired. Remove to a cutting board.
Place patties on prepared buns. Place a foie gras slice on each patty. Serve immediately with duck fat fries or your favorite burger side dish. Bon appetit!