Filet Mignon Burger with Sauce Diane + Duck Fat Potatoes Kit for 4

Edwin’s signature Le Burger is one of the most high-end burgers on earth. The 10-ounce patty is a custom blend of short rib and filet mignon, and it’s topped with luxurious Sauce Diane – a rich reduction made with truffles, Cognac, Madeira, mushrooms, veal stock, and a touch of cream – and fresh arugula salad. Savory roasted duck fat potatoes are served on the side.

At Cleveland’s Edwins, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, Edwins offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. The driving principle behind Edwins is that every human being, regardless of their past, has a right to a fair and equal future. And the food? It’s truly spectacular: Edwins also happens to be one of Cleveland’s finest French restaurants.

MORE DETAILS

This package serves 4 people and includes

• 4 Edwin’s House Blend Burgers (each approx. 10 oz.)
• 4 Burger Buns (each approx. 4 oz.)
• Edwin’s Truffle Diane Burger Sauce (8 oz.)
• Duck Fat Potatoes (9 oz.)
• Arugula Salad (2 oz.)
• Garlic Chips (2 oz.)
• Red Wine Vinaigrette (1.6 oz.)

INSTRUCTIONS / STORAGE

• Edwin’s Restaurant ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items ship frozen with ice packs, may thaw during transit.
• Upon arrival, store burgers in the refrigerator for up to 2 days or in the freezer for up to 2 months.
• Upon arrival, store remaining items in the refrigerator for up to 2 days.

To Serve

• If frozen, allow burgers to thaw in the refrigerator overnight.
• Preheat oven to 350°F and place potatoes on a baking sheet in the oven for approx. 8 minutes or until hot.
• Season the burger patties with salt and pepper on both sides, place in a sauté pan or grill over medium heat. Cook until a good sear is achieved, flip burger and repeat on other side.
• Add some melted butter (not included) to the cut-side of the top and bottom brioche buns.
• Toast the cut-side of the buns, putting them in a pan or on the grill, over medium heat.
• Place cooked burger paddy on bottom of toasted bun
• Heat the truffle Diane burger sauce in a small saucepan, and once warmed, pour over burger paddy.
• In a bowl, mix the arugula, garlic chips, and red wine vinaigrette. Place over sauced burger patty.
• Place the bun on top of assembled burger.
• Serve with potatoes and enjoy!

Ingredients

Flour, Gluten, Water, Butter, Yeast, Sugar, Eggs, Salt, Milkpowder, Short Rib, Beef Tenderloin, Tarragon, Shallot, Bacon, Mushroom, Cognac, Madiera, Veal Stock (Onion, Celery, Carrot, Tomato Paste, Cabernet), Heavy Cream, Truffle Peelings, Arugula, Roasted Garlic, Red Wine Vinaigrette (Red Wine Vinegar, Oil, Shallot, Dijon Mustard, Salt) Yukon Potatoes, Duck Fat

Allergens: Gluten, Dairy, Milk, Wheat, Eggs