Rockit Burger Bar’s Venison Foie Gras Burger

VENISON FOIE GRAS BURGER

  • Seared foie gras
  • Red wine onion jam
  • 10 oz. venison patty
  • Red onion brioche bun
    + Parmesan truffle fries
Rockit Burger Bar Venison Foie Gras buger

Venison Foie Gras Burger from Rockit Burger Bar

Rockit Burger Bar logo

Simple. Sophisticated. With its name and fame, Rockit Burger Bar (one of Chicago’s various Rockit Ranch Productions establishments) was bound to happen one day or another, and when it did, it was glorious! With a Groupon and a friend at hand I naturally went for the boldest, craziest, most decadent… and naturally, most expensive burger on the menu – the Venison Foie Gras Burger. First things first, though. What’s up with the name? RBB has a wide selection of burgers and there seems to be no rhyme or reason when it comes to which burger gets the eccentric, funny name, and which one gets the short straw and the bland name. Such is the fate of the Venison Foie Gras Burger, I’m afraid. Not to worry though, because this burger may be on the shyer side when it comes to number of ingredients or onomastics dripping with wit, but it compensates with great flavor, which is what really, truly matters when you drop $21 for a burger. What really catches the eye here is the very, very generous cut of foie gras, which was seared just enough to preserve the greasy, ferric unctuousness in every bite of the fattened duck liver. To compliment the pâté-like consistency and fattiness, the venison patty was very lean, slightly crumbly and with very little additional seasoning. The 10oz. weight is just my estimate. I did not notice any gaminess, and the simplicity of the burger as a whole allowed me to appreciate the pure, quality flavors of both the venison and the liver both separately and as a whole. Last but not least, the red wine onion jam complimented the liver in the tried and true classical way, and the slight hint of the red wine added additional flavor to the patty with every bite. With such ingredients, restraint goes a long way. Thrown on top of a slightly toasted red onion brioche bun for even more buttery richness, the Venison Foie Gras Burger was a delight to indulge on, and a great addition to Chicago’s obsession with foie gras, and.. well.. burgers. I would actually recommend splitting this burger with your loved one after some appetizers due to its richness. The Parmesan truffle fries were to die for as well, and added yet another layer of high class to the whole thing. As a whole, the Venison Foie Gras Burger is as much a great burger to have as it is an exciting gourmand experience to have without venturing into the shadiness of, say, molecular gastronomy.. or something that you need a microscope to put on a fork.

Pairing Suggestions:
Sure, to some foie gras and venison just scream “WINE!”. I hear a sweet white, such as a Sauternes might be a great pairing, but I like beer. That being said, I kind of went the opposite way of fancy French wine and I got a Clown Shoes Tramp Stamp Belgian IPA [7.00% ABV] instead. Probably not the most obvious choice, I know, but this Belgian IPA was very complex and just oozed earthiness which very easily prevailed over the pine and citrus and matched the foie gras and venison just fine. The burger was so succulent that I just had to have a vibrant, light-hearted beer, so the Tramp Stamp did the trick with a medium body, slight spice and yeasty funk. Not the selling point you want, but it felt great at the time and I regret nothing. Towards the end of the night I washed it all off with a recommendation by our waiter, who was quite fond of this Kona Brewing Big Wave Golden Ale American Blonde Ale [4.40% ABV], a Hawaiian gem with honey malts and a balanced, light flavor to clean the palate and call it a night on a good note.

 

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