If you're looking for an over-the-top burger creation, look no further. This fanciful dish features AAA beef, lobster, saffron aioli, the option of foie gras and caviar all on gold-painted brioche buns.
Directions for: The Billionaire Burger
Ingredients
Burger Pattieslb(s) AAA Angus beef
1 egg
cup breadcrumbs
1 Tbsp Italian parsley, finely chopped
tsp cayenne pepper
1 pinch salt and pepper
Lobster1 whole lobster
1 pinch salt
1 Tbsp butter
cup parsley, chopped
Saffron AioliTbsp saffron stems
⅛ cup hot water
cup mayonnaise
Foie Gras (optional)Foie gras
Icing sugar
AssemblyCaviar
2 brioche buns
Gold dust paint (food grade)
Directions
Burger Patties1. Place meat in a mixing bowl, add all ingredients to meat, mix with hands until all ingredients have been incorporated thoroughly.
2. Form 2 patties let rest in fridge for 30 to 45 minutes.
3. Cook in barbeque or oven at 350F (175C) until done to your preference.
Lobster1. Salt water and bring to a rolling boil. Place lobster in pot. Cover and simmer 7 to 10 minutes for the first pound and 2 to 3 minutes for each additional pound. Remove and cool in ice water for 30 to 45 minutes.
2. Using culinary scissors carefully cut along the arm up to the claw. Pry back shell and gently remove the meat in one piece.
3. Place lobster meat in a frying pan with butter and herbs; gently coat for 2 minutes.
Saffron Aioli1. Place saffron stems into cup hot water; let rest for 5 minutes.
2. Add liquid to mayo until desired flavour is reached.
Foie Gras (optional)1. Preheat oven to 350F (175C).
2. Remove foie gras from package; keep frozen. Score both sides of the foie gras in a crosshatch pattern. Lightly place in icing sugar on both sides.
3. Preheat frying pan on high, turn down pan when starts to smoke, wait 5 minutes; place foie gras into pan.
4. Cook on each side for approximately 30 seconds. Bake for 5 minutes.
Assembly1. Toast brioche buns for 1 to 2 minutes. Using a cake decorator airbrush, spray your buns with the gold dust paint. Assemble your burger with the patty, lobster, caviar, foie gras (if using), and saffron aioli. Serve warm.
See more: Bake, Beef, Comfort Food, Duck, Eggs/Dairy, Herbs, Main, Seafood, Shellfish