She Strengthens

A Gastronomic Revolution: The DB Burger

In the late 1990s, a culinary uprising took place in France, sparked by the arrival of McDonald’s. French chef Daniel Boulud responded with a decadent creation that would redefine the humble burger: the DB Burger.

The Birth of a Masterpiece

Boulud’s DB Burger was first served at his DB Bistro Moderne and Daniel Boulud Brasserie (now closed) for a staggering $32. This culinary masterpiece featured a towering patty topped with fresh Parmesan Kaiser Roll, Tomato Confit, Horseradish Mayonnaise, red wine–braised short ribs, black truffles, and foie gras.

Recreating the Magic

For those who can’t travel to experience the DB Burger, we’ve attempted to recreate this gastronomic wonder. Our recipe uses ground sirloin with a low fat content (15 to 20 percent) to counterbalance the richness of the shredded short ribs. Preserved black truffles can be found in specialty grocery stores or online, while foie gras adds an indulgent touch.

The Recipe

Ingredients:

• 18 paper-thin slices preserved black truffle (about 1/2 ounce)
• 1/4 cup shredded red wine–braised short rib meat 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 ground sirloin
• 4 teaspoons Horseradish Mayonnaise
• 1 Parmesan Kaiser Roll, sliced in half and toasted
• 5 to 6 rings thinly sliced red onion
• 1 to 2 thin slices fresh tomato
• 1/3 cup packed frisée, cleaned and dried
• 1/2 tablespoon unsalted butter, at room temperature
• 6 pieces Tomato Confit

Instructions:

1. Preheat the oven to 375°F and arrange the rack in the middle.
2. Mix truffle slices with short rib meat until evenly combined; set aside.
3. Sear foie gras in a hot pan until browned, then set aside, reserving fat in the pan.
4. Cook carrot, celery, and white onion in the pan until soft, then add rib mixture and reserved braising juices.
5. Season sirloin with salt and pepper, then form into a tightly packed ball with an indentation in the middle.
6. Fill the indentation with 2/3 of the rib mixture and top with foie gras, then enclose sirloin around the filling.
7. Roast the burger in the oven for 15 minutes, or until an instant-read thermometer reads 120°F.
8. Assemble the sandwich by spreading mayonnaise on the bottom bun, layering with red onion, tomato slices, frisée, and burger.
9. Top with butter and arrange tomato confit, then spread remaining mayonnaise on top bun and close the burger.

Beverage Pairing:

Murphy’s Irish Stout, Ireland. This dark beer calms the diverse flavors of the DB Burger, refreshing with its creaminess.