Burger Bash: The Ritz-Carlton's Foie Gras Torchon Burger

Guess the members of the culinary team at the Ritz-Carlton, South Beach figured they had to bring it big to Burger Bash this year since they're going up against the past four People Choice winners: Michael Schlow, Shake Shack, Spike Mendelsohn, and Michael Symon. The hotel's executive sous chef Oscar...

By Riki Altman

February 23, 2011

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Guess the members of the culinary team at the Ritz-Carlton, South Beach figured they had to bring it big to Burger Bash this year since they're going up against the past four People Choice winners: Michael Schlow, Shake Shack, Spike Mendelsohn, and Michael Symon. The hotel's executive sous chef Oscar Vides is planning to serve this foie gras torchon burger for the first time ever and he's pairing it with black truffle tater tots. Give us strength--we only have a few more nights to prep our stomachs for the onslaught.

Here's how his burger's made if you are attempting to replicate it at home:

The Ritz-Carlton, South Beach Foie Gras Torchon Burger
Serves 4

2 lbs. prime chuck roll, ground
½ lb. Hobbs bacon, diced
4 oz. leeks, diced
1 oz. fresh thyme
4 slices Monterrey Jack cheese
4 oz. foie gras torchon
1 cup chicken stock
1 cup cider
3 oz. beer (Sam Adams recommended)
4 potato buns
salt and pepper to taste

Directions: Poach foie gras in chicken stock and cider for 90 seconds and chill in an iced bath for 20 minutes before slicing.

Toss bacon and leeks into a medium sauté pan, render until caramelized, deglaze with your favorite beer, add fresh thyme, and reduce.

Cut chuck roll in to long, thin strips. Grind twice with medium attachment for even consistency. Season with salt and pepper and shape them into 8-ounce patties. Grill hamburger patties until medium rare (about 5 minutes each side) and let rest for 2 minutes.

Place burger inside potato bun and top with bacon relish, Monterrey Jack cheese, and two slices of foie gras torchon.

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