Craving a festive twist on a classic? Elevate your holiday table with Cyril Lignac's Christmas burger. The renowned chef from Tous en Cuisine's holiday specials shares this indulgent recipe blending foie gras and caramelized shallots. Ideal for Christmas Eve or family gatherings, it's a showstopper. Pair it with his Christmas shortbread for a sweet finish.
Cyril Lignac's Christmas Burger Recipe
Prep time: 30 minutes
Cook time: 20 minutes
Serves 2 adults and 2 children:Burgers:
- 2 duck foie gras escalopes (50g each)
- 2 tbsp sesame seeds
- 360g ground beef
- 100g ground pork
- 1 tbsp celery salt
- 1 tbsp ground cinnamon
- 1½ tsp wild anise powder
- ¼ bunch parsley, finely chopped
- 1 slice vintage cheddar cheese
- 2 chopped romaine lettuce leaves
- 25g semi-salted butter
- Neutral oil
- Fine salt and ground pepper
- 4 burger buns, halved (ready to toast)
- 4 tbsp mayonnaise in a piping bag
Caramelized Shallots:
- 4 shallots, peeled and finely chopped
- 20g butter
- 1 tbsp sugar
Okonomiyaki Sauce:
- 4 tbsp ketchup
- 4 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
Utensils:
- 1 small sauté pan + spatula, 1 small bowl + spatula + whisk
- 1 salad bowl + spoon + cookie cutter + dinner plate
- 1 skillet + spatula + plate with paper towel
Step-by-Step Instructions:
- In a small sauté pan, heat a dash of oil and butter. Add shallots and caramelize. Season with salt and sugar. Set aside in a bowl.
- Whisk ketchup, Worcestershire sauce, oyster sauce, and honey in a bowl. Set aside.
- In a salad bowl, combine beef, pork, ¾ of the caramelized shallots, spices, parsley, salt, and pepper. Form patties using a cookie cutter sized to the buns, then slightly flatten. Chill on a plate.
- Heat a skillet. Sear pre-salted foie gras escalopes on all sides, coat in sesame seeds, and rest on paper towels. In the same skillet, cook patties to desired doneness, basting with butter.
- Toast buns. For kids' burgers: bottom bun, okonomiyaki sauce, romaine, remaining hot shallots, patty, more sauce, grated cheddar, mayonnaise zigzags, top bun. For adults: same without cheese, top with foie gras escalope.
More from Cyril Lignac:
Try his easy yule log recipe ("A pure delight!")
Everyone in the kitchen: Cyril Lignac's Moussaka recipe!
Christmas desserts: 15 indulgent treats by Cyril Lignac for the holidays
