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
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
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Miami New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Miami's stories with no paywalls.
Support Our Journalism
Directions: Poach foie gras in chicken stock and cider for 90 seconds and chill in an iced bath for 20 minutes before slicing.