Foie gras burger with fig and red onion chutney

Ingredients

10 servings

• 600 g wheat flour
• 25 g baker's yeast
• 18 cl semi-skimmed milk
• 15 cl water
• 30 g unsalted butter
• 5 g salt
• 10 g caster sugar
• 1 egg
• 300 g foie gras
• 1 jar of fig chutney
• 2 red onions
• 1 tablespoon grapeseed oil
• 400 g ground beef
• 2 tablespoons walnut oil
• balsamic vinegar
• fleur de sel

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   In a mixing bowl, combine flour, sugar, and salt. Make a well and pour in the milk mixed with yeast, water, egg, and small pieces of butter. Mix with a dough hook on medium speed for 2 minutes until you get a soft ball of dough that pulls away from the bowl.

3. 3

   Increase the mixer speed to knead until the dough is smooth, supple, and elastic. Place the dough ball in an oiled bowl, cover with a damp cloth, and let rise for at least 1 hour and 30 minutes.

4. 4

   Flour the work surface and divide the dough into 10 equal portions. Form into balls and place on a baking sheet lined with parchment paper, then let rise again under a kitchen towel for 5 to 10 minutes.

5. 5

   Place the buns in the oven. Bake for 15 to 20 minutes until the buns are golden brown.

6. 6

   Sauté the onions in grapeseed oil. At the end of cooking, add the walnut oil. Season. Slice the foie gras into 10 pieces.

7. 7

   Divide the ground meat into 10 equal portions, cook to your preferred doneness, then assemble everything.