Let me present to you a burger so politically AND dietarily incorrect that it would get you canceled 5 times out of 10.

if you’re not hooked on it, don’t start.

Honestly, it’s super delicious. If you’re going to have Foie-Gras, at least do something great with, if only out of respect. Anyway, in a few years, it will probably be banned, and for good reasons.

I hope a clever biologist will find a way to grow mallard duck liver tissue in vitro.

For two people who aren’t too concerned about the welfare of farmed animals:

• 180g minced venison
  Chop fresh whenever possible—not too finely, or you’ll lose the steak texture and end up with a meatball. But don’t go too coarse either, as that would lead to overly long cooking times and dry meat. No need to use prime cuts; trimmed stew meat works perfectly.
• 4–6 Charlotte or Russet potatoes (about 250g)
• 2 slices of fresh foie gras (40g each)

And yes, that’s it. Just a little salt, pepper, and some vegetable oil for cooking, but otherwise, nothing more.

Peel the potatoes and cut them into julienne strips.

Rinse them briefly before slicing. Here, the starch is an advantage—it will act as a binder.

In a pan, place four 8cm oiled metal rings for shaping.

If your pan has a non-stick coating, don’t ruin it with metal rings—place a sheet of parchment paper between the rings and the pan.

Divide the julienned potatoes evenly into the rings and drizzle a bit of oil to help them crisp up.
Gently press the julienne into the rings to form patties.

Cook over medium heat for about 10 minutes on one side. Then flip the patties and cook for another 10 minutes.
The patties should be crispy on the outside and tender inside. Set them aside on absorbent paper to remove excess oil.

Shape two round patties with the minced venison and cook them as you would a steak. For game meat, aim for medium at least

At the end of the steak’s cooking time, quickly sear the foie gras slices for about 10 seconds on each side in the still-hot pan.

Layer your burger as follows:
Potato patty, venison patty, potato patty, and finally, the foie gras slice on top.