Burger with beef patty and duck pate
4 servings
40 minutes
This burger with a beef patty and duck pâté is a luxurious combination of tender meat, velvety pâté, and aromatic truffles. The origins of this recipe stem from gastronomic experiments in American cuisine, where classic dishes receive exquisite additions. Juicy ground beef, carefully seasoned with salt and pepper, pairs perfectly with the delicate duck pâté, creating a rich texture. The addition of demi-glace and red wine adds depth of flavor to the dish, while crispy buns soaked in butter complete this masterpiece. The taste of the burger is rich and meaty with refined notes of truffles and silky pâté. It is served as a symbol of culinary delight, perfect for gourmets who appreciate the harmony of flavor contrasts.
1
Form 4 patties from ground beef. Season with salt and pepper. Set aside.
- Ground beef: 1 kg
- Sea salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 200 degrees. In a bowl, mix cornstarch with 2 tablespoons of demi-glace sauce. Heat oil in a pan over high heat and lightly fry the patties. Place the fried patties on parchment and bake for about 5 minutes. The patties will be juicier in the oven.
- Cornstarch: 1 teaspoon
- Demi-glace sauce: 250 ml
- Ground beef: 1 kg
- Extra virgin olive oil: 2 tablespoons
3
Then place them on a plate. Remove the fat from the pan and put it on high heat. Pour in the red wine and cook for about 2 minutes until the wine evaporates almost completely.
- Red wine: 1 glass
4
Add the remaining demi-glace sauce and bring to a boil. When 1/3 of the liquid has evaporated, add the cornstarch and sauce mixture and cook until thickened for about 1 minute. Set the finished sauce aside.
- Demi-glace sauce: 250 ml
- Cornstarch: 1 teaspoon
5
Cut the rolls in half and spread 2 tbsp of butter on the cut side. Then brown the rolls in the oven. Place a pan over medium heat. Season the pâté with salt and pepper (duck pâté works best) and fry in the pan. Then place on a paper towel. Pour the oil from the pan into the sauce.
- Unsalted butter: 4 tablespoons
- Hamburger bun: 4 pieces
- Pate: 300 g
- Sea salt: to taste
- Ground black pepper: to taste
6
Heat the remaining oil in a pan over medium heat and sauté the finely chopped truffles for about 30 seconds. Let's start 'assembling' the burgers. Place the patty on the bottom half of the bun and spread a small amount of sauce, then add the sautéed pâté and a few pieces of truffles. Season with salt and cover with the top half of the bun. Enjoy your meal!
- Extra virgin olive oil: 2 tablespoons
- Black truffles: 30 g