This is a variation on a previous posting on how to assemble a mini burger.

In this case, I have replaced the standard toppings (ketchup, cheddar, sliced tomato, etc.) with something altogether more decadent. I’ve been inspired by L’Atelier de Joel Robuchon’s legendary “le burger”. 

Toppings:

First off, you will need a portion of Robuchon’s “ketchup” which is made by boiling together till caramelised the following ingredients: 125ml each of sugar, red wine vinegar, and soy sauce with 250ml ketchup and 2 heaping tbs chopped fresh ginger. Strain.

Sear small slices of foie gras, then set aside, covered.

Slice up some grilled red peppers (I get mine out of a jar).

Boil some sliced onion to remove the bitterness.

A small handful of pea shoots

Now you are ready to assemble your burgers.

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