I love Daniel Boulud's food and restaurants, so I wanted to try making this burger. It was very good in flavor. Very rich, juicy, beefy. Delicious. It is a lot of work for a burger, but I knew what I was getting into when I tackled it--no surprise there. In the future, if I am otherwise braising short ribs for an entree and have some leftover braised meat and sauce, making a burger with it using this recipe (with or without the foie gras and truffles) would be a no brainer. I thought the braised beef really amped the flavor and juiciness of the burger. the toppings are lovely, including the tomato confit (which I made in quantity and used the extra on pasta-great).