Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

Truffled Mushroom Beef Burger Pithivier with Red Wine Sauce
Truffled Mushroom Beef Burger Pithivier with Red Wine Sauce – - Recipe

A premium beef burger pithivier featuring braised short rib and foie gras wrapped in seasoned ground beef, finished with truffled mushrooms, red wine sauce, and tomato jam. Make‑ahead components support consistent execution while the plated format delivers strong visual impact and drives higher value per serve.

...

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

−
+

Braise the Beef Short Ribs

Sear and Chill the Foie Gras Core

  • Foie Gras, cut into 1 inch by 1 inch batons 150.0 g
  • Kosher salt 2.0 g
  • Black Pepper 1.0 g
  • Cling Film, as needed

Wrap the Core with Seasoned Ground Beef

Sauté the Truffled Mushrooms

  • Olive Oil 30.0 ml
  • Fresh Shiitake Mushrooms, cut into thin slivers 150.0 g
  • Fresh Chicken Mushrooms, cut into thin slivers 150.0 g
  • Fresh Button Mushrooms, cut into thin slivers 150.0 g
  • Kosher salt 5.0 g
  • Truffle oil 30.0 ml

Line and Fill the Pithivier Mold

  • Kale or Savoy Cabbage, blanched and dried, as needed
  • Prepared Caramelized Onions, as needed
  • Prepared Truffled Mushrooms
  • Seared Burger Patty
  • Prepared Puff Pastry, as needed
  • Egg Wash, as needed

Seal and Bake the Puff Pastry Dome

  • Chilled Pithivier Filling Assembly
  • Prepared Puff Pastry, as needed
  • Egg Wash, as needed

Enrich the Red Wine Sauce

  • Reserved Braising Liquid from beef shortribs, as needed
  • Cream, as needed

Cook the Tomato Jam

  • Ripe Tomatoes, cored and chopped 500.0 g
  • White Sugar 180.0 g
  • Lemon Juice 15.0 ml
  • Grated Ginger 8.0 g
  • Red Pepper Flakes 2.0 g
  • Cinnamon powder 2.0 g
  • Kosher salt 2.0 g

Plate the Burger Pithivier with Greens

  • Prepared Beef Burger Pithivier
  • Prepared Red Wine Sauce
  • Prepared Tomato Jam
  • Salad Greens, mixed baby greens, as needed
  • Prepared Vinaigrette, as needed
Created By:
Brando Santos

Brando Santos

 Senior Sous Chef

A premium beef burger pithivier featuring braised short rib and foie gras wrapped in seasoned ground beef, finished with truffled mushrooms, red wine sauce, and tomato jam. Make‑ahead components support consistent execution while the plated format delivers strong visual impact and drives higher value per serve.

...

Preparation

  1. Braise the Beef Short Ribs

    • Season beef shortribs with black pepper.
    • Heat olive oil in a pressure cooker and sear the beef until browned. Remove beef and set aside.
    • In the same pot, caramelize onions, carrots, and celery.
    • Stir in Knorr Beef Broth Base, Knorr Demi Glace Brown Sauce Mix, and tomato paste. Cook for 1 minute.
    • Add red wine and simmer until almost dry.
    • Return beef to the pot, then add water, bayleaf, fresh thyme, and brown sugar.
    • Pressure cook until fork tender, then adjust seasoning with kosher salt.
    • Remove beef and strain the braising liquid. Reserve the liquid for the red wine sauce. Shred the beef and set aside.
    Tip: Brown the beef well before pressure cooking to build deeper flavor for both the burger filling and the red wine sauce base.

  2. Sear and Chill the Foie Gras Core

    • Season foie gras with kosher salt and black pepper.
    • Sear foie gras quickly on all sides, then cool slightly.
    • On cling film, spread shredded braised beef into an even layer.
    • Line the center with seared foie gras batons.
    • Roll tightly into a thick cylinder, secure with cling film, and chill until firm.
    Tip: Chill the cylinder until fully set so it slices cleanly and keeps a neat center when wrapped in the burger patty.

  3. Wrap the Core with Seasoned Ground Beef

    • Season premium ground beef chuck with Knorr Beef Seasoning Powder and Knorr Liquid Seasoning. Mix well.
    • Slice the chilled beef and foie gras cylinder into 1 to 1.5 inch thick discs.
    • Wrap each disc evenly with the seasoned ground beef to form a thick burger patty.
    • Lightly sear the patty to set the shape. Set aside for pithivier assembly.
    Tip: Keep the patty thickness consistent so bake time stays predictable and portion cost is controlled for restaurants.

  4. Sauté the Truffled Mushrooms

    • Heat olive oil in a pan and sear the mushrooms until browned.
    • Season with kosher salt.
    • Drizzle truffle oil and toss to coat.
    • Set aside for pithivier assembly.
    Tip: Cook mushrooms until moisture evaporates so the puff pastry stays flaky and does not turn soggy.

  5. Line and Fill the Pithivier Mold

    • Line a pithivier mold with blanched kale or savoy cabbage, leaving an overhang to enclose the patty.
    • Add a spoonful of caramelized onions at the base and spread evenly.
    • Add a layer of truffled mushrooms.
    • Place the seared burger patty on top.
    • Fold the overhang over the patty to enclose, then chill to set.
    Tip: Dry the blanched greens well to prevent excess steam that can soften the pastry during baking.

  6. Seal and Bake the Puff Pastry Dome

    • Brush egg wash on the puff pastry.
    • Cut pastry circles large enough to fully cover the burger dome.
    • Place the filling on pastry and brush the patty surface with egg wash.
    • Cover with another puff pastry layer, sealing edges well.
    • Create a small hole on top of the dome to vent steam.
    • Brush with egg wash, trim excess pastry, and decorate as desired.
    • Bake at 380 F until golden brown and flaky, about 15 minutes.
    • Rest before portioning for a clean slice and stable plating.
    Tip: Vent the top to release steam so the pastry stays crisp and the pithivier holds its shape for service.

  7. Enrich the Red Wine Sauce

    • Warm the reserved braising liquid in a pot.
    • Stir in cream until smooth.
    • Hold warm for plating with the beef burger pithivier.
    Tip: Reduce slightly before adding cream if the sauce is thin, this improves nappe and premium plate appeal.

  8. Cook the Tomato Jam

    • Combine all tomato jam ingredients in a pot.
    • Simmer until thick and flavors are melded.
    • Cool and hold for plating.
    Tip: Cook to a sticky jam texture so it sits on the plate and burger cleanly, which helps presentation and portion control.

  9. Plate the Burger Pithivier with Greens

    • Portion the beef burger pithivier on a plate.
    • Spoon red wine sauce alongside or under the pithivier.
    • Add a quenelle or spoon of tomato jam.
    • Toss salad greens with vinaigrette and plate as garnish.
    Tip: Use the salad greens to balance richness and add height, which improves perceived value for a premium, high margin burger plate.
Created By:
Brando Santos

Brando Santos

 Senior Sous Chef
Home
Home
Products
Products
Food Trends
Trends
Cart
Cart
Menu
Menu