The Ultimate Burger Recipe Kit

Our Ultimate Burger Recipe Kit has all of the D'Artagnan goodies needed to make these mouthwatering, luxurious and...

Our Ultimate Burger Recipe Kit has all of the D'Artagnan goodies needed to make these mouthwatering, luxurious and satisfying burgers.


  • 2 Kobe-style Wagyu beef patties
  • 2 Cups Foie Gras Slices
  • 1 Container Black Truffle Butter (3oz)
  • Salt and freshly-ground pepper (to taste)
  • 2 Burger buns of your choice (we like brioche)
  • 2 Leaves Boston lettuce
  • Assorted condiments such as aioli, fruit relish, or balsamic reduction


1. 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" in diameter. Place in freezer until firm. Remove Wagyu patties from 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 foie gras slices from refrigerator, set aside.

2. Spread softened truffle butter on each bun; toast, griddle or broil until golden. Lightly dress buns with desired condiments, set aside onto serving plates. Dress with lettuce.

3. 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.

4. 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.

5. 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!

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.