Irresistible mini-burgers with foie gras

It’s the starlet of small dinners and chic happy hours!

For 4 persons

Preparation: 15 min

Cooking: 10 min

Cut and mince the onions. Pan fry them on a low flame with two tablespoons of olive oil, until they are slightly colored.

Sprinkle with sugar and allow to caramelize slightly. When the cooking is done, deglaze with a tablespoon of balsamic vinegar. Wait until the vinegar is completely evaporated, then set aside.

Cut the small buns in half and spread the onion jam on the lower part. Add the salad and the tomato.

Prepare 8 small meat steaks to pan cook at high temperature. Salt, pepper.

Place the steaks on the onion jam, place a slice of semi-cooked Lartigue & Fils foie gras, then add strips of candied prunes or figs.

Cover each burger with the top of the mini-bun, and plant a skewer to hold it all together.

Warm slowly in the oven at 80°C before serving, if the burgers were prepared ahead of time.

And now you have delicious foie gras mini burgers to taste in just one mouthful.

 

Also discover the australian shirt steak burger and the small no-gluten hot-dog.

Ingredients:

A plain semi-cook foie gras, Lartigue&Fils 150g

8 mini burger buns

4 big onions

Salad and tomato

Candied plumbs or figs

1 tablespoon of balsamic vinegar

500g of ground meat (beef or duck)

Sugar, salt, pepper

Olive oil

Cocktail skewer

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