Recipes by Cullera de Boix

Hamburger with foie gras

Difficulty level: medium

Diners: 1

Preparation time: 40'


  • 60 g of foie gras
  • 1 tablespoon of onion confit
  • 1 hamburger bun with sesame or seeds
  • Rocket salad
  • Extra virgin olive oil
  • 1 pinch of sugar
  • Port wine reduction


For the burger:

  • 200 g of ground beef
  • Salt y black pepper
  • 1 garlic clove
  • Chopped parsley
  • Some egg


For the truffle sauce:

  • Reduced meat stock
  • Butter
  • Grated truffle
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Mix the hamburger ingredients and shape it.
Mix the sauce ingredients and set aside.
Fry the rocket salad with oil and a pinch of sugar to remove the bitterness.
Grill the hamburger to the diner’s taste.
Thinly slice the foie and grill it.
With bread as a base, place the burger, add the foie gras on top, the onion confit, the truffle sauce and the fried rocket salad on the side. Finish with a splash of port wine reduction and the slice of bread to top it.

A gourmet burger

The Cullera de Boix restaurant chef, Xavier Matarrodona, suggests a dish for meat lovers.

A gourmand and irresistible version of a fast food classic. This dish suggested by the Cullera de Boix restaurant chef, Xavier Matarrodona, consists of a beef hamburger with onion confit, foie gras and truffle sauce. Savour it slowly (almost with the same patience it takes to make the onion confit) and enjoy all the flavours and aromas of a recipe that goes beyond traditional hamburgers. Try to prepare an almost luxurious burger!

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