Cook the Book: Fleur Burger with Truffles

Name: Cook the Book: Fleur Burger with Truffles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 handfuls baby greens or sprouts; 1 teaspoon whole black peppercorns; 4 brioche buns; 237 milliliters Quick Chicken Stock (recipe below) or packaged low-sodium chicken broth; 1 teaspoon cornstarch; 4 servings Fleur de sel; 118 milliliters grenadine; 907 grams coarsely ground American Kobe beef, chilled; 2 Tbsps olive oil; 4 servings Grenadine Pickled Onions (recipe below); 2 Tbsps ruby port; 283 grams large (about red onion, thinly sliced; 237 milliliters red wine vinegar; 4 servings Sea salt and freshly ground black pepper; 28 grams black truffle, very thinly sliced, about slices per serving (optional); 3 Tbsps unsalted butter, at room temperature; 1 teaspoons whole coriander seeds

The recipe Cook the Book: Fleur Burger with Truffles could satisfy your American craving in approximately 45 minutes. This recipe serves 4. This main course has 970 calories, 41g of protein, and 69g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up coriander seeds, truffle, packaged chicken broth, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

To make the burgers, shape the meat into 4 evenly sized patties about 1 inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours or overnight.

Ingredients you will need

Meat

When ready to cook, in a small bowl stir together the cornstarch and about 2 tablespoons of the stock until well blended. Set aside.

Ingredients you will need

Corn Starch

Stock

Equipment you will use

Bowl

Heat the olive oil in a large skillet or grill pan over medium-high heat until very hot. Generously season the meat on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Meat

Equipment you will use

Grill Pan

Frying Pan

Cook the burgers in the skillet, turning once or twice, for 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450°F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.)

Equipment you will use

Frying Pan

Oven

Remove the burgers to a warm platter and reserve the cooking skillet. Keep the burgers warm, and let rest for several minutes before serving.

Equipment you will use

Frying Pan

Working quickly so the burger skillet is still hot, pour out any remaining fat and return the pan to medium high heat.

Ingredients you will need

Hamburger Helper

Equipment you will use

Frying Pan

Add the port and stir and scrape all over the sides and bottom of the pan to dislodge all the browned bits.

Ingredients you will need

Port

Equipment you will use

Frying Pan

Add the remaining stock and bring to a boil. Cook until reduced by about a third, about 2 minutes.

Ingredients you will need

Stock

Add the cornstarch mixture and cook and stir until the sauce has thickened, about 1 minute.

Ingredients you will need

Corn Starch

Sauce

Toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill pan. Use 2 tablespoons of the butter to spread on the cut sides of the buns. Set aside.

Ingredients you will need

Butter

Spread

Toast

Roll

Equipment you will use

Grill Pan

Oven

Toaster

Heat the remaining 1 tablespoon of butter in a small skillet over medium heat until the butter begins to bubble.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the truffle slices, if using, and cook, stirring and tossing, until the truffles are warm through, about 30 seconds. Set aside and keep warm.

Ingredients you will need

Truffles

To build the burgers, arrange a small handful of greens on the bun bottoms and spread a spoonful of pickled onions on the greens.

Ingredients you will need

Pickled Onion

Greens

Spread

Roll

Put the burgers on top and divide the truffle slices evenly among them. Lightly drizzle the sauce over and around the burgers, and then sprinkle with fleur de sel. Balance the bun tops against the burgers and serve immediately.

Ingredients you will need

Fleur De Sel

Sauce

Roll

Quick Chicken Stock

Ingredients you will need

Chicken Stock

Put 2 quarts (8 cups) low-sodium or no-salt-added chicken broth in a large pot with 1 roughly chopped yellow onion; 1 stalk celery, cut into chunks; 1 carrot, cut into chunks; 1 small leek, cut into chunks; 1 tomato, roughly chopped; and a crushed garlic clove.

Ingredients you will need

Chicken Broth

Whole Garlic Cloves

Yellow Onion

Carrot

Celery

Tomato

Leek

Salt

Equipment you will use

Pot

Add a sprig each of parsley and thyme and a bay leaf.

Ingredients you will need

Bay Leaves

Parsley

Thyme

Add about 1/4 cup white wine or sherry.

Ingredients you will need

White Wine

Sherry

Bring to a boil over high heat, then reduce the heat to a slow simmer and cook, uncovered, until reduce to about 6 cups, about 1 hour.

Strain, pressing down gently on the solids to extract as much liquid as possible. Discard the solids, and refrigerate the stock, covered, until needed.

Ingredients you will need

Extract

Stock

Grenadine Pickled Onions

Ingredients you will need

Pickled Onion

Grenadine

- makes about 2 cups -

Tie the peppercorns and coriander seeds in cheesecloth or put them in a tea ball. In a nonreactive saucepan over medium-high heat, bring the vinegar, grenadine, and spices to a boil.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Grenadine

Vinegar

Spices

Tea

Equipment you will use

Cheesecloth

Sauce Pan

Add the onion and simmer, uncovered, for 10 to 15 minutes.

Ingredients you will need

Onion

Let cool, transfer to a nonreactive container, cover, and let sit for 2 hours before using. The onion will turn a deeper color and take on more flavor if left in the pickling mixture for a day or two before use. They keep, refrigerated, for up to 2 weeks.

Ingredients you will need

Onion