Foie Gras Hamburger RecipeIngredients 4 Kaiser rolls4 burger patties4 slices of fresh foie gras12 shiitake mushrooms, sliced2 tsp. of balsamic vinegar1 cup heavy creamSalt and pepper to tasteDirectionsPreheat the oven to 350°F.Fire up the grill and get the heat up to high. While the grill is heating up, start on your foie gras.Season the foie gras slices with salt and pepper.Preheat a medium non-stick saucepan over very high heat. When it’s smoking hot, place the foie gras slices. Cook for about two minutes – the fat should start rendering immediately – then flip and cook for another 2 minutes.Remove from the pan (but don’t wash or discard the pan) and bake in the oven for about 5 minutes. While the foie gras is in the oven, start your shitake cream sauce.In the same pan used to cook the foie gras slices – which should have the rendered fat from the foie gras – add the shiitake mushrooms, 1 tbsp. of balsamic vinegar and a 1/2 tsp. salt, and cook for about 4 minutes over medium heat. Incorporate the heavy cream and cook, stirring, until the cream turns light brown.Leave the foie gras in a warm place while you cook your burgers.Season the burgers with salt and pepper and place on the grill over a hot fire – which will get you that nice crust. Grill each side for about 4 to 5 minutes – checking to make sure it’s not burning – then flip, and grill for another 2 minutes or so. To check for doneness, use an instant-read food thermometer: 125°F for medium rare or 135°F for medium.Serve each burger over a warm roll, topped with a slice of foie gras and drizzle with the shiitake sauce.This recipe is found in:Recipes by Ingredient: Chicken and Poultry Recipes, Foie Gras RecipesRecipes by Course or Meal: Burger Recipes, Main CoursesRecipes by Occasion: GrillingRecipes by Season: Spring and Summer Recipes, Fall Recipes