“I Foie’d the Law” Burger

Trevor Myers


A cow, a pig and a goose walk into a bar, like the Speak Easies of prohibition, this Honk Easy serves a forbidden delight. It is a burger that flogs convention and for that it has been outlawed… well, at least it’s topping!
It is a sumptuous and savory burger that mixes two parts beef to one part pork combined with finely diced and sautéed onions along with hints of cocoa and chili powder. The flavors mount with a homemade dill mayo, heirloom tomatoes, arugula and ketchup all served on toasted ciabatta bread that is strong enough to hold this riot of crunchy moist essence. There’s a balsamic reduction drizzled over the top that brings you a pleasant tang that certainly is memorable. It is a delicious burger for any occasion! Each quality bite is full of complimentary flavors.
What makes this anarchy between the buns?
Soon, it will be a forbidden food. Sautéed foie gras sits atop the best burger you will ever enjoy. It is a gaggle of calories that will be unlawful in 2012. While PETA may call Foie Gras the “Delicacy of Despair” you’ll find the pairing of these two vastly different culinary staples to be delightful… while it’s still legal. Make it for your friends this summer before the shady underworld of foie gras smugglers adds danger and expense to this experience.
Enjoy this swan song from the grill. Play duck, duck, goose! As you serve the burgers to a table who may never have such a wonderful burger otherwise. Liver let die, this culinary delicacy of delight is a must have because you won’t find it in the state of California next year.
A recipe so bad it was outlawed; a taste so good you’ll want more. Foie the law!

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30 Min


30 Min



1 c
small diced white onion
1 Tbsp
extra virgin olive oil
1 tsp
cocoa powder
1 tsp
ground mustard
1/2 tsp
celery salt
2 tsp
chili powder
1 Tbsp
1/2 tsp
kosher salt
6 Tbsp
worcestershire sauce
2 lb
90/10 ground sirloin
1 lb
ground pork sausage
1 Tbsp
minced garlic
1 Tbsp
balsamic vinegar


2/3 lb
fresh fioe gras
2 Tbsp
canola oil
1 Tbsp
balsamic vinegar


1/3 c
fresh chopped dill
1 tsp
fresh lemon zest
1 c
1 1/2
juice from 1 1/2 lemons

Directions Step-By-Step

In a medium sauté pan, heat olive oil over medium heat. Add onion and sauté until soft. Put aside and let cool.
Combine Cocoa, Ground Mustard, Celery Salt, Chili Powder, Salt, Pepper, Eggs, Worcestershire, Ground Sirloin, Ground Pork Sausage, Garlic, Vinegar and cooled Onions in a large bowl. Gently mix with hand only until incorporated. Gently form into individual patties. Recipe makes 8-10 adult size burgers.
When the grill is ready, brush the burger with extra virgin olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
Slice the Foie Gras into 8-10 equal slices and add salt and pepper to taste. Heat the Canola Oil over medium heat in a medium sauté pan. Add slices of foie gras to pan and sauté until golden brown on each side (approximately 2 minutes per side). Make sure that foie is not crowded in pan. Remove Foie Gras from pan and place on a piece of paper towel to drain. Reduce heat and add balsamic to pan. Whisk until it reduces down (Approximately 1 minute).
Combine all ingredients in a bowl and whisk until smooth.
Serve burger on a toasted ciabatta bun with ketchup, lemon dill mayonnaise, arugula and heirloom tomato. Place warm foie gras on top of burger and drizzle balsamic reduction over the top. Serve immediately.

About this Recipe

Course/Dish: Beef, Pork, Burgers