The DB Burger
Cross-sectional shot of the DB Burger. Check out that big chunk of foie gras!
This is my version of the infamous DB Burger designed by renowned chef, Daniel Boulud.
This post was made possible by my friends at D’artagnan. I have been using their products for years and have always found them to be of the highest quality delivered with superior customer service. Check out their newly upgraded website for chef-quality meats, seafood, charcuterie, and other gourmet products like truffles.
When a three-star Michelin chef wants to do a burger, it does not disappoint. Though I have never had the original burger at his eponymous restaurant, db Bistro, I set off to recreate it. I started by referencing the original restaurant from the book, Signature Dishes, a book which documents famous recipes from chefs and restaurants all over the globe. Highly recommend the book if you’re curious to learn about some of the most influential dishes in recored history.
Boulud’s original version takes approximately three days to make. In the center of the burger is a puck of foie gras torchon. Wrapped around that is a mixture of shredded oxtail and short ribs that have been braised in a red wine with aromatics. Together, they are stuffed inside of a freshly ground burger patty compromised of ribeye, short rib, and sirloin. Did I mention the fresh black truffles when in season? Yeah, that too. My version is streamlined for a home cook but doesn’t lack on the flavor.
Needless to say, this burger takes time to produce so plan ahead accordingly. I would finish the oxtail, caramelized onions, and tomato compote the night before to make your day of schedule a little easier. The burgers can be formed up to two days in advance until you’re ready to cook. Avoid grilling this burger patty over direct flame. This is a rich burger so you’ll want to pair it with a big bold wine to match like a Cabernet Sauvignon or Malbec.
Makes 4 Burgers
Ingredients for the Braised Oxtail
1 tablespoon, canola or vegetable oil
1 - 1.5 lbs Angus oxtail from D’artagnan
1/2 large onion, roughly chopped
4 medium carrots, roughly chopped
4 celery stalk, roughly chopped
1 head of garlic, split
4 sprigs of thyme
3 tablespoons tomato paste
2 cups red wine
1 cup beef broth
Freshly ground black pepper, to taste
Kosher salt, to taste
Tomato Chutney
48 cherry tomatoes, halved
3 tablespoons rice vinegar
1 tablespoon sugar
Kosher salt, to taste
Ingredients for the Burger
24 oz ground Angus beef, 80/20 fat composition from D’artagnan
4 oz Grade A foie gras, preferably cleaned slices from D’artagnan
Kosher salt, to taste
To Serve the Burger
Brioche buns
Tomato chutney
Caramelized onions
Arugula
Mayonaise
Fresh French fries
Special Equipment
Pressure cooker or Instant Pot
Strainer
Directions for the Braised Oxtail
Preheat your pressure cooker or Instant Pot to the sauté setting. Pat dry and salt the oxtails. Add a tablespoon of oil and sauté the oxtails until browned on all sides.
Add in the chopped vegetables and garlic. Sauté for a few minutes or until the onions are translucent. Mix in the tomato paste and continue to sauté for a few more minutes. Deglaze the pot with wine, cooking the alcohol out for one minute, before adding the beef broth.
Cook the oxtail on the ‘stew’ or ‘high pressure’ setting for 45 minutes. Once the pot has been depressurized, remove the oxtail, cool, and store in the fridge. Transfer the cooking liquid to a heat safe container, cover, and cool completely in the fridge overnight so the fat solidifies on the surface.
Directions for the Tomato Chutney
Preheat a medium sauce pot over medium heat. Add all of the ingredients. Use the back of a fork to mash up the tomatoes to release some of their juices.
Reduce the heat and cook down for 15-20 minutes until you have the texture of strawberry jam. Be sure to stir frequently so it doesn’t burn.
Directions for Cooking the Burger
Remove the chilled oxtail cooking liquid from the fridge. Scrap the fat off the top using a spoon. Warm in a small sauce pan and strain to remove the solid vegetables. Return to the stove and reduce by half. The jus should coat the back of a spoon.
Preheat a small sauté pan over medium high heat. Sear the pieces of foie gras for 45 seconds on each side. Remove and set aside to cool. Slice into thinner pieces for layering in the oxtail puck.
Shred the chilled oxtail meat off the bone. Chop into fine pieces and mix with 1/4 cup of the oxtail jus. Wrap a quarter sheet tray with plastic wrap. Spread the meat on one half of the tray to form a thick rectangle.
Lay the foie gras slices in the middle of the oxtail mixture. Taking the sheets of the plastic wrap, fold over the oxtail to form a log. Tighten the log so that it has approximately a 2-inch diameter. Place into the freezer for an hour.
Once ready, slice the log into a 1/2-inch pieces. Take six oz of ground beef and wrap it around the slice of oxtail and foie gras to form a patty.
Preheat a cast iron pan over medium high heat. Salt the patties before searing on each side to preferred temperature. Approximately five minutes on each side for medium. Be sure to rest for five minutes. Meanwhile, butter and toast your buns.
To serve, add your tomato chutney, mayo, truffle spread, caramelized onions, and arugula. Enjoy!