It's widely believed that making a good burger is simple. It's so ubiquitous that one is lulled into the assumption that it's easily perfected… just throw some meat on a grill, flip it over, toss it on a bun with a bunch of extras and viola! However, my little grasshopper, the act that seems so simple is in fact an art form, attempted by many yet perfected by few. I love a good burger...who doesn’t (vegetarians excluded from previous comment), but the truth is that I rarely find a burger that really makes me want to come back. The fact that there is an endless array of possibilities within the simple idea of burgerdom adds to the dilemma. A well made burger can be as simple as meat on bread, yet with the right blend of beef (or sometimes more exotic fare) and skill in preparation, it can stand its ground against any bells and whistles laden competitor. With that said, I am always a fan of chefs going out on a limb to try something new and creative. Sometimes it works and sometimes it doesn't... but the attempt is always appreciated and admired. One such burger that I encountered on a recent visit to Seattle was the FOIE GRAS BURGER with black truffle and artichoke aiioli at Campagne. Like all food, especially of the more exotic variety, it attracts a certain palate…and a certain moral persuasion. I won’t get into the ethics of foie gras, but I will simply state that I find it delicious. If ducks found such great joy in the act of eating my liver, I could hardly blame them for doing so. Anyway, the burger caught my attention immediately. That’s a start, but by no means a guaranteed finger-licker since a jellybean and banana burger would equally catch my eye…and then see me through to the restroom at a determined pace that you can’t mistake for anything other than someone about to be ill. The FOIE GRAS BURGER, however, arrived and delivered. The delicate Wagyu beef complimented the two slices of buttery foie gras in a way that brought out the flavor of both without canceling each other out. I was initially a bit concerned about the marinated onion overpowering the meat but the marinating Gods smiled favorably on these onions and took the whole operation up a notch. I prefer my burgers medium rare, unless the house recommends otherwise, and the FOIE GRAS BURGER was just as moist as it should be without creating a murder scene on my plate. Well done Campagne well done.
http://www.campagnerestaurant.com/camp_menu.html
*This will not be my only burger post as a good burger is always worthy of a writeup.
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