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Bull-Market Burger Recipe
- 18 paper-thin slices preserved black truffle (about 1/2 ounce)
- 1/4 cup shredded
- plus 2 tablespoons reserved braising juices
- 1 ounce foie gras
- 1 tablespoon minced carrot
- 1 tablespoon minced celery
- 1 tablespoon minced white onion
- 6 ounces
- 4 teaspoons
- , sliced in half and toasted
- 5 to 6 rings thinly sliced red onion
- 1 to 2 thin slices fresh tomato
- 1/3 cup packed frise, cleaned and dried
- 1/2 tablespoon unsalted butter, at room temperature
- 6 pieces
Directions:View on Chow
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