Au Pied de Cochon Foie Gras Burger
Martin Picard, chef-owner of Au Pied de Cochon in Montreal, is notorious for his rich and decadent fare. His infamous PDC Burger consists of a venison patty with maple-infused pork belly, foie gras, maple syrup, port and red wine mayonnaise, lettuce, tomatoes, marinated onions, mature cheddar and balsamic sauce. Seriously. Try any combination of those toppings at home with the venison patty, and serve in a large white bun.
Number of servings : 4
Cooking time: 4 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
12 oz (375 g) venison, finely chopped
Sea salt and freshly ground pepper, to taste
2 egg yolks
2 tbsp (25 mL) dry bread crumbs
1. Season venison with salt and pepper. Add egg yolks and bread crumbs. Mix and form into 4 patties, each ½ inch (1 1/4 cm) thick. On grill on high heat, grill the patty, turning once, until medium-rare and digital thermometer inserted into centre reads 160°F (71°C), about 4 minutes, 2 on each side.