Features on StarChefs home The Tough Memorial Day Decision: 
Hamburgers over Hotdogs! 

Signatures’ Bison Burger With Date Ketchup and Foie Gras Fries
Chef Morou of Signatures – Washington, DC
Adapted by StarChefs

Yield: 4 Servings


    Bison Burger
  • 1 ½ pounds ground bison meat
  • ½ pound bison short-ribs, cooked and chopped
  • 2 Tablespoons berbere sauce (see recipe)
  • ½ cup diced Vidalia onions
  • Kosher salt, to taste
  • 4 hamburger buns or sourdough rolls
  • 4 leaves bibb lettuce to garnish
  • 8 thin slices ripe tomatoes to garnish
  • 1 ounce white cheddar (optional)

    Berbere Sauce (Ethiopian Hot Sauce)
  • 2 teaspoons cumin seeds
  • 4 cloves
  • ½ teaspoon cardamom
  • ¼ teaspoon allspice
  • ½ teaspoon fenugreek seeds
  • One dried red chili, seeded
  • ½ cup dried onions
  • 2 teaspoons kosher salt
  • 1 teaspoon ground ginger
  • ½ teaspoon minced garlic
  • 1 teaspoon turmeric
  • ½ cup extra virgin olive oil
  • ½ cup red wine

    Date Ketchup
  • ½ cup vegetable oil
  • 1 cup diced red onion
  • 3 quarts tomato puree
  • 2 cups tomato paste
  • 2 cups dates
  • ½ cup minced garlic
  • 1 cup cider vinegar
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 teaspoons whole allspice, crushed
  • 1 1/2 teaspoons paprika
  • 1 teaspoon powdered mustard
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon

    Foie Gras Fries
  • 2 Tablespoons duck fat, warm (available at butcher shops and gourmet groceries)
  • 2 Tablespoons foie gras fat, warm (available at butcher shops and gourmet groceries)
  • ½ cup vegetable oil
  • 2 Tablespoons minced garlic
  • 1 pound Idaho potatoes, peeled
  • Vegetable oil, for frying
  • Kosher salt and Hungarian paprika, to taste


For the bison burger:
In a large bowl, gently but thoroughly combine the ground beef with the chopped ribs, the Berbere sauce and the grilled onion. Gently form the ground beef mixture into 4 8-ounce, 3/4-inch-thick patties. Cover the burgers with plastic wrap and refrigerate until needed. Grill the burgers over a medium wood or charcoal fire. Cook to the desired doneness. Remove the burgers from the grill. Toast the buns, cut side down, on the grill or griddle or in a nonstick sauté pan until golden brown, about 1 minute. Place 1 of the lettuce leaves on the bottom half of each bun, then top each with a burger, 2 of the tomato slices, the cheddar cheese, and the top half of the bun. Serve immediately accompanied by the date ketchup and fries.

For the berbere sauce:
In a frying pan toast the cumin, cloves, cardamom, allspice, fenugreek and chili pepper. After toasting, put into a food processor with the onions, salt, ginger, garlic, turmeric, oil and wine. Remove from food processor and store in a container until use.

For the date ketchup:
Heat oil. Sauté onion until caramelized. Combine the tomatoes, dates and Garlic. Cook uncovered for 10 minutes over medium heat. Add the remaining ingredients and cook for an additional 20 minutes. Then pour the mixture into a food processor or blender and blend until smooth. Return the mixture to the pot, cover, and cook over a low heat for 30 minutes. Remove from heat, pour the ketchup into clean glass jars and store in the refrigerator.

For the foie gras fries:
Add the foie gras to duck fat in pan. Cook for 5 minutes over low heat, then strain. Puree garlic into vegetable oil. Strain and combine garlic oil into foie gras duck fat mixture. Set aside.
Cut peeled potatoes into long strips about 1/4- 3/8-inch wide. Soak in water in a large bowl. Heat vegetable oil to 365ºF. Add potatoes and fry for about 5 minutes. Remove and let oil return to 365ºF. Return partially cooked fries and continue cooking until they are crisp and golden, 4 to 5 minutes. Remove from fryer, transfer to a mixing bowl. Drizzle fries with foie gras oil mixture, sprinkle with salt and paprika. Serve immediately.