Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass and his 3rd Cooking Secret: Foie Gras Burger January 14, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 2:44 pm
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It’s almost Friday, the time feels right for some “treat-yourself-right lunch”. Today for lunch, Foie Gras Burger.

Clay Douglass Cooking Secrets - Foie Gras BurguerHistory: on the era of the fusion cuisine, seems almost impossible to distinguish the leader from the follower. The official history, however, tells that it was NY chef Daniel Boulud the creator.

More hamburger history here

Total Time: 45 minutes.

Ingredients: 2 lbs. ground beef, 4 slices of prosciutto, 4 hamburger buns, butter (melted), salt, pepper, and the guest star, Foie Gras

Instructions: First, preheat oven to 325°F. Then place prosciutto on a baking tray and bake it until it is crispy.

Cut the beef into 8 thin slices and season it with salt and pepper. Next place terrine in the middle of half of the slices. Cover with other half of the slice and push gently to seal the foie gras. Cook the burgers on a very high heat.  Now brush the buns with melted butter.

You can finally add lettuce. tomato, onion and/or melted brie.

Ready to serve!

You will like if: you enjoy new tastes.

Clay Douglass ‘s Score: 4/5

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