RECIPES: Recipe Details
Win-Some Waterloo Burger
This burger is based on the classic, Beef Wellington, named for the Duke of Wellington, who helped win the war at Waterloo. The Brits shouldn’t deserve all the glory. There are too many ingredients of French cuisine, to overlook giving credit to France. Let’s not even conceive of this “Waterloo” implying a crushing or decisive defeat. Serving up a Win-Some Waterloo Burger will garner acclaim for all.
Black Truffle Oil
Foie Gras Mousse
Bacon (reserving drippings)
Kaiser-style Potato Buns
WIN-SOME WATERLOO BURGERS WITH CREMINI DUXELLE, THYME ROASTED SHALLOT KETCHUP, AND ROASTED GARLIC AIOLI “Perigourdine” sauce: 1 c. homemade Beef Broth, or low-sodium canned broth 1 c. Cabernet Sauvignon, or port 1 tsp. Dijon mustard Black Truffle oil to taste (opt. finish: whisk in 1 oz. Foie gras mousse, or 1 Tbsp. truffle butter, if using in burgers) Duxelles: 1 TBSP. bacon drippings (from bacon below) 1 TBSP. Black Truffle oil ½ c. shallot, minced 1 clove garlic, minced fine 1 lb. cremini mushrooms ½ c. Cabernet Sauvignon 2 tsp. fresh thyme, chopped 1 tsp. Worcestershire sauce Roasted Shallots and Garlic: 2 heads garlic 8 shallots, unpeeled, tossed in bacon drippings Bacon drippings to drizzle over garlic, (or olive oil) 4-6 Thyme sprigs Roasted Garlic Aioli: Roasted garlic 1 c. mayonnaise, preferably homemade 1 tsp. Dijon Roasted Shallot Ketchup: Shallots from above 3 Tbsp. bacon drippings 3 Tbsp. sherry vinegar 1 tsp. Dijon mustard 1 tsp. Worcestershire sauce 2 Tbsp. Black Truffle oil Win-some Waterloo Burgers: 1 1/2 lb. ground sirloin Duxelle mixture Worcestershire sauce for seasoning 3 oz. Foie gras mousse with truffles, (opt. substitute: 1 jarred black truffle, minced and mixed with 1 cube unsalted butter, chilled into a log), sliced into ½ oz. patties and kept chilled in the freezer 6 Kaiser style Potato Buns Black Truffle oil Bunch Watercress, rinsed and blotted dry Instructions: “Perigourdine” Sauce: Mix broth, wine, and mustard in a saucepan and bring to a boil. Continue boiling until mixture reduced to ½ c. Stir in Foie gras mousse, or 1 Tbsp. chilled truffle butter, if using. Add a few drops of truffle oil to taste. Whisk until smooth. Duxelles: Heat skillet on medium and add bacon. When well browned and crisp, remove from pan and drain on paper towels. Slice each piece in half. Drain drippings, reserving, and leaving about 1 Tbsp. in pan. Add truffle oil and shallots, and cook until wilted and slightly browned. Add chopped mushrooms and sauté until they start to give off liquid. Add wine and thyme. Cook until liquid is absorbed. Add Perigourdine and cook until Duxelle mixture is fairly dry. Season with Worcestershire sauce. Roasted Shallots and Garlic: Preheat oven to 400 degrees. Slice the tops off the garlic heads. Toss shallots with warm bacon drippings and drizzle some over the garlic. Wrap in foil and surround with thyme sprigs. Roast for about 40 minutes. Remove from oven and let cool. Discard thyme. Slice tops from shallots and squeeze into a bowl. Season with fresh ground pepper. Roasted Shallot “Ketchup”: Heat bacon drippings, (or olive oil as substitution), with vinegar and mustard in saucepan. Heat stirring until bubbling. Add roasted shallots, and mix. Transfer mixture to food processor. Process, drizzling truffle oil into the mix. Process until smooth. Aioli: Squeeze garlic cloves from skins. Put mayonnaise, mustard and garlic in a food processor and pulse to incorporate. Preheat barbeque. Coals are ready when lightly ashed over. Burgers: Mix sirloin with Duxelles and divide into 6 equal portions. Remove Foie gras mousse from freezer and form patties around a chilled disk in each center. Season patties with fresh ground pepper. Place patties on a piece of foil on the barbeque grill, to catch the drippings and prevent flare ups. Drizzle with Worcestershire sauce and flip. Cover and cook 6 minutes. Remove cover and drizzle with more sauce. Flip burgers, replacing cover, and cook an additional 6 minutes. Remove burgers from grill, and let rest while buns are assembled. Rolls: Preheat broiler. Slice rolls, if needed. Brush or drizzle generously with black truffle oil. Broil until well toasted, watching carefully to make sure they don’t burn. Spread bottom side of roll with Shallot ketchup. Place Win-Some Waterloo Burger next, several sprigs of watercress, and top with 3 pieces of bacon. Spread top with aioli, and place above all other stacked ingredients. Serves 6. Bon Appétit!
I'm afraid it seemed unclear whether the 16 ingredients must include the condiments, or whether just the burger itself. Therefore I kept it to 16, and didn't include seasoning with salt and pepper. I would like to add salt and pepper to taste at each step, but only if it's not counted; Suggest a Cabernet Sauvignon to drink.