While I was “composing” this recipe I also just happened to be reading Tony Bourdain’s hilarious but serious rant “Meat” from his most recent book, MEDIUM RAW. This dissuaded me from going all Boulud and using wagyu beef in addition to the foie gras. So I’m sticking to my standard rib eye steak, ground by hand. But first, the inspiration is the classic Tournedos Rossini; filet mignon, foie gras, garnished with truffles on a crouton. Clearly I’m not the first cook/chef to burgerize the tournedo, but this is my take on it. And maybe it is worth $25 to have a burger which you can consume medium rare without worrying about wiping out your entire immune system. Why do I insist on grinding my own burger meat? I’ve driven past the cattle yards in Kettleman City, the same ones shown in the film “Food, Inc.” and you wouldn’t want to consume an animal part that traveled from there---especially a blend of lots of parts all in one burger patty. If you grind your own meat you will at least know that it came from one cow. Maybe you even know the cow’s name. If you want to go totally borneo you can make your own hamburger buns. For that there is a recipe in Peter Reinhart’s superb book THE BREAD BAKER’S APPRENTICE. A ciabatta style bread from your baker will be just fine. But hold back the pickle jar please. Crank up “The Barber of Seville” next to the grill and get cooking.

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