RECIPES: Recipe Details

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Transylvanian Burger with Foie Gras

I was born in Transylvania (Romania) and lived there my first 17 years, the next 19 years I lived in the middle east and now for the past 17 years I'm a New Jerseyan. This probably influenced my tastebuds which helps create diverse foods and one of them is this burger. My trade is in the construction field.


12 oz fresh or frozen Foie Gras
1 medium red onion
1 large clove of garlic
3 tablespoon vegetable oil
1/2 teaspoon salt
1 pinch freshly ground black pepper
24 oz freshly ground beef chuck
4 oz chopped smoked polish sausage (Hillshire Farm)
1/2 medium red onion
large cloves 4 garlic
2 tablespoon Sutter Home Cabernet Sauvignon
2 tablespoon hickory smoked BBQ sauce
1 large egg
1 cup diced mushroom (Crimini or Portobello)
1 1/2 teaspoon salt
1 tablespoon freshly ground black pepper
1 teaspoon baking powder
6 Kaiser rolls
1 Boston lettuce
1 beefsteak tomato
1 large red onion
4 large kosher dill pickles


Chop onion and garlic; place it in a skillet with oil. Place the Foie Gras on top add the pepper and salt. Fry on top of the grill away from direct fire for about 15-18 minutes, shake the skillet every few minutes so it will not stick. Immediately after it is done, remove from grill and place skillet away to cool. Use ice to cool faster.

The Burger: In a large bowl mix all the remaining ingredients and form six large patties about one inch thick. Preheat grill to about 350 degrees. Brush the grill with a half onion dipped in oil. Place the patties on the rack and turning to cook each side about 4-6 minutes.

Place Kaiser rolls, cut in half, face down grill them for just a few seconds to have some grill marks.

The Finish: Spread a little fat from the bottom of the foie gras skillet on each side of the rolls.
Place one leaf of lettuce, the burger and on top of each burger two slices of foie gras.
Tomato slice, onion and pickle will finish the Transylvanian Foie Gras Burger.


Foie gras can be substituted with chicken liver