Seared ground beef and shiitake mushroom hamburger patties with foie gras and yuca fries.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mic Food and FOH.
Burger
INGREDIENTS
- 1 lb. Ground beef
- 2 ea. Shiitake mushroom, dried
METHOD
- Microplane shiitake over ground beef and season with salt and pepper.
- Form patties. Cook til desired temp.
Foie Gras
INGREDIENTS
- Foie
METHOD
- Sear in a hot pan until medium rare/medium.
Yuca Fries
INGREDIENTS
- 1 cup Tio Jorge yuca fries
- Fryer oil
- 2 tbsp. Foie fat
- 1 tbsp. Herbs
METHOD
- Deep fry the yuca fries and add to pan with foie fat tossing over medium heat with herbs. Season with salt.
- Toast the hamburger bun. Serve with ketchup or aioli.
