Posh Fillet Burger Rossini with foie gras, truffle glaze and celeriac rémoulade

• 400g well trimmed, coarsely minced beef, chilled
• 1/2 tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 4 x 120g fillet steaks

Toppings:

• 4 burger buns or English muffins, split
• Celeriac Rémoulade
• 50g watercress
• 90g foie gras, in four slices
• 8 slices fresh truffle (optional)
• Truffle Glaze
• Mixed micro-greens salad
• The Ultimate Fries

To Make:

1. Mixed the minced beef, thyme and seasoning in a bowl, cover and chill for 1 hour. Divide the mix into 4 evenly sized patties, brush liberally with oil.

2. Heat a chargrill or pan grill until very hot, add the patties and fillet steaks, and cook for 2-3 minutes on each side.

3. Toast the buns, place a good dollop of Celeriac Rémoulade on the bun bases, then top with the grilled fillet steaks, a little watercress, followed by the patties. Heat a non-stick pan with no oil and when very hot, saute the fois gras for 30 seconds each side.

4. Place the fois gras on the burgers, top with truffle slices if using, and spoon the truffle glaze over.
Serve with a mixed micro-leaf salad and the ultimate fries along side.