There are as many burger topping options as there are patty possibilities: cheese, onions, lettuce, tomato, fried eggs, frizzled leeks, bacon, peanut butter, salsa—you name it. But a couple of local chefs have recently introduced a real doozy: foie gras. The ultra-luxe—and spendy—topping appeared briefly on the menu at the late, lamented Inn, but has recently resurfaced at the new Eat Street hotspot, Icehouse, and the pioneering food truck, Chef Shack. I stuffed myself with both and made a few comparisons:
Chef Shack
Icehouse
| Icehouse | Chef Shack | |
| The chef | Matt Bickford | Lisa Carlson |
| The patty | Ground Angus beef: sirloin, chuck, brisket | Bison |
| The baby-thigh-pillowy bun | In house | Salty Tart |
| The foie | A solid 1/2 inch slab | A solid 1/2 inch slab |
| The garnishes | duck demi, truffle aioli, Romaine, house-made pickle | California-style, plus house-pickled onions and orange marmalade |
| The pairing beverage | The Little Richard | Arnie Palmer |
| The ordering process | Server taps into an iPod | Shouting through the truck window |
| The check | $21 | $15 |
The verdict? Both foie gras burgers are winners: Icehouse’s offers the ultimate in richness and juiciness (you’ll be licking that buttery demi off the plate), while Chef Shack’s deftly counters the intensity of the duck liver with sweetness, acid, and lettuce crunch. If your cholesterol levels will allow it, try both!
