$100 Burger

Name: $100 Burger
Ingredients: 1 egg; zest and juice from 1 meyer lemon, zest chopped; 1 small clove garlic, peeled and roughly chopped; 2 small shallots, peeled and roughly chopped; 2 teaspoon dijon mustard; 1 cup canola oil; kosher salt, to taste; 2 tablespoon olive oil; 12 baby portobello mushrooms, washed and sliced 1/8-inch think; 2 shallots, peeled and minced; 1 teaspoon minced rosemary; 1/2 cup heavy cream; 1 tablespoon black truffle shavings, plus 1 tablespoon of their juice; 1 tablespoon italian parsley leaves, roughly chopped; kosher salt and freshly cracked black pepper, to taste; 1 pound wagyu brisket, cut into 1/2-inch thick strips, fat trimmed, almost frozen; 1/4 pound boneless wagyu shortribs, cut into 1/2-inch cubes, almost frozen; 1/4 pound grade b or c foie gras, cut into 1/2-inch cubes, frozen; 2 tablespoon black truffles or black truffle shavings; 1 teaspoon worcestershire sauce; 1 teaspoon sea salt; 1 teaspoon freshly cracked black pepper; 1 teaspoon thyme leaves; caul fat, for cooking; small bunch arugula, for garnish; 1 tablespoon extra-virgin olive oil; 1 teaspoon fresh lemon juice; kosher salt and freshly cracked black pepper, to taste; 4 brioche buns, toasted; 1/4 cup meyer-lemon aioli

Wicked Good Burgers Cookbook|April 30, 2013 3:22 pm EST

$100 Burger

2.8 (36 ratings)

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A quick peek at the ingredients of this burger and you’ll quickly realize why it’s called the $100 burger. Every type of decadent ingredient that could be considered is in this recipe. Topping it with a lemon aioli? Make it a Meyer lemon aioli instead, and add a little truffle to your portobello mushroom cream, as well. It’s all finished off with a ring of lobster tail so that no expense is spared. If you don’t have a meat grinder, ask your butcher to grind the blend of brisket, foie gras, and shortribs for your burger. Click here to see 50 Best Burger Recipes

Servings

4

Ingredients

1 egg
zest and juice from 1 meyer lemon, zest chopped
1 small clove garlic, peeled and roughly chopped
2 small shallots, peeled and roughly chopped
2 teaspoon dijon mustard
1 cup canola oil
kosher salt, to taste
2 tablespoon olive oil
12 baby portobello mushrooms, washed and sliced 1/8-inch think
2 shallots, peeled and minced
1 teaspoon minced rosemary
1/2 cup heavy cream
1 tablespoon black truffle shavings, plus 1 tablespoon of their juice
1 tablespoon italian parsley leaves, roughly chopped
kosher salt and freshly cracked black pepper, to taste
1 pound wagyu brisket, cut into 1/2-inch thick strips, fat trimmed, almost frozen
1/4 pound boneless wagyu shortribs, cut into 1/2-inch cubes, almost frozen
1/4 pound grade b or c foie gras, cut into 1/2-inch cubes, frozen
2 tablespoon black truffles or black truffle shavings
1 teaspoon worcestershire sauce
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 teaspoon thyme leaves
caul fat, for cooking
small bunch arugula, for garnish
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
kosher salt and freshly cracked black pepper, to taste
4 brioche buns, toasted
1/4 cup meyer-lemon aioli
4 lobster tails, cooked and cut into 1/4-inch thick coins
1 batch portobello-truffle cream

Directions

Place the egg, lemon zest, lemon juice, garlic, shallots, and mustard in a food processor or blender. Process until smooth. Slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt. Refrigerate for up to 1 week, covered.
Place the olive oil in a saucepan over medium heat. Add the mushrooms and shallots and cook gently, stirring occasionally, for 10 minutes. Add the rosemary and continue to cook, stirring occasionally, for 5 minutes more, until the mushrooms and shallots are soft and wilted. Increase the heat to medium-high, add the heavy cream, truffle shavings, and juice and continue to cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat and fold in the parsley. Season with salt and pepper to taste. Serve warm.
In a large bowl, toss the meats, foie gras, black truffles, Worcestershire powder or sauce, sea salt, pepper, and fresh thyme together. Using the grinder attachment of a stand mixer, grind the mixture and shape into four 6-ounce burgers. Wrap each burger in a piece of caul fat.
We strongly suggest you cook the burgers rare because the meats are so tasty that you’ll lose some of the nuances by cooking beyond medium-rare. Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
Brush oil onto the skillet and sear the burgers for 2 minutes. Flip and cook on the other side for 2 minutes or until a thermometer registers an internal temperature of 125 degrees. Transfer the burgers to a plate to rest for 5 minutes.
While the burgers are resting, dress the arugula with olive oil and lemon juice and season with salt and pepper. Spread 1 tablespoon of the Meyer-Lemon Aioli on the bottoms of the toasted brioche buns, place the lobster tail over the aioli, wrapping it into a ring so that it fits on the bun, and place the rested burger on top.
Evenly spread the Portobello-Truffle Cream over each burger and top with dressed arugula. Set the remaining halves of buns on top. Serve and wow your friends.