Directions

1. Preheat Bravo and set to broil at 500°F (TOP only).
2. Form ground Wagyu into 8-oz. patties. Spray both sides of patties and season with salt and pepper.

3. Place in baking pan. Insert Probe and set to 120°F for medium-rare. Place on cooking rack in position 2.

4. Set to broil at 500°F (TOP only) for 4 min. Flip, and cook for an additional 4-5 min. until an internal temperature of 120°F is reached, for medium rare. Remove; set aside.

5. Season foie gras with salt and pepper. Place in baking pan and set to broil at 500°F until brown, about 2 min. Flip and cook for an additional 2 min. Transfer foie gras to paper towels.
6. To toast the buns, open each and spread on butter. Place on cooking rack in position 2 and set to broil for 2 min., TOP only, until golden brown.
7. Shave the truffles into the hot demi-glace. Let warm for 1 minute.
8. To assemble burgers, place patty on bun bottom and drizzle with a little sauce. Top each burger with slice of foie gras and add a few truffle slices with warm demi-glace. Sprinkle on salt and top with other half of bun.