Douche burger

Douche burger

By
From
The Huxtaburger Book
Makes
4
Photographer
Chris Middleton

This burger was created as an icon dish for the Taste of Melbourne food and wine festival in 2013. Much like the ‘yuppies’ of the 1980s, this burger is based on excess. That’s why we called it such an unsavoury name – it is all about showing off. However, the burger itself is bloody delicious! Because it is so rich, it is best served on mini burger buns.

Ingredients

Quantity Ingredient
4 x 80 g slices wagyu eye fillet, about 5 mm thick
4 x 40 g slices foie gras, about 5 mm thick
4 Soft burger buns, cut in half
Clarified butter, melted, for brushing
60ml Cherry ketchup
60g Green peppercorn mayo

Method

  1. Heat a non-stick frying pan, or flat grill plate, to a high heat. Season the steak and foie gras well with salt and freshly ground black pepper.
  2. Cook both the steak and the foie gras in the hot pan for about 30 seconds on each side. Remove and place somewhere warm to rest.
  3. Meanwhile, wipe the pan and heat to a medium heat. Brush the insides of the buns with clarified butter and toast lightly, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Cherry ketchup → Steak → Foie gras → Green peppercorn mayo → Bun top
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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