Damn, I've never tried them like that. I only have had burek a couple of times back when I was in southern Hungary. It was a simple preparation-- pan fried, rubbed with paprika. But with the taste and texture I can see what you mean about the foie gras comparison.Maybe for you, my friend.
It's a damn shame they're illegal in the US.
I prefer my bureks raw, wrapped in phyllo.
One other way that I like to eat bureks is to skin them when they're young, then slowly smoke them over pecan wood, never getting over 225 degrees F. It takes awhile, particularly because you don't gut them first, but when they're done -- OH MY GAWD!!!! Take foie gras times 7 billion. It's that good.
Plus, as we all know, burek is the only proven aphrodesiac for both men and women.
Next time I'm in NC I'll let you know-- could you maybe get me a half dozen or so? How much would that cost?