Foie Gras Stuffed Mini Burgers with Balsamic Onions
Love foie gras? You can now enjoy it with your favourite sliders with this foie gras stuffed mini burger recipe. This is a guaranteed recipe to satisfy you foie gras cravings.
Equipment
10-inch non-stick skillet or cast iron skillet
Instant-read thermometer
Mixing bowl (medium)
Sharp chef's knife
Spatula (flat, for flipping patties)
Ingredients
7 oz ground beef - minced beef, tenderloin, about 200g- 3 slices foie gras - approximately 15g (½ oz) each, chilled
3 small hamburger buns - slider-sized
1 medium red onion - sliced into rings
1 tablespoon balsamic vinegar
1 tablespoon brown sugar - 12g
1 cup arugula - fresh ; 20g
1 tablespoon unsalted butter - for sautéing onions
1 tablespoon mayonnaise - for assembling
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
- Season the ground beef with salt and pepper. Divide the mince into 6 equal portions (about 33g each). Flatten each portion into a thin disc roughly 7cm (3 inches) wide. Place one chilled foie gras slice in the centre of 3 discs, then top each with a second disc. Press the edges firmly together and pinch to seal completely, ensuring no foie gras is exposed. Shape into round patties about 2cm (¾ inch) thick.7 oz ground beef, 3 slices foie gras, 1 pinch salt
- Heat 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the sliced red onion rings and sauté for 5-6 minutes, stirring occasionally, until softened and translucent.1 tablespoon unsalted butter, 1 medium red onion
- Reduce heat to medium-low. Add the balsamic vinegar and brown sugar, stirring to combine.1 tablespoon balsamic vinegar, 1 tablespoon brown sugar
- Cook for 8-10 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Transfer to a plate and set aside.
- Wipe the skillet clean and return it to medium-high heat. Cook the stuffed patties for 4-5 minutes per side without pressing them down, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Rest for 2 minutes before assembling.
- Split the slider buns and lightly toast the cut sides in the skillet or under the grill. Spread approximately 1 teaspoon of mayonnaise on each bun base. Place a cooked patty on each bun, top with a generous spoonful of balsamic caramelized onions, and close with the bun top.3 small hamburger buns, 1 tablespoon mayonnaise
- Serve immediately with fresh arugula on the side. Truffle fries make an excellent accompaniment.1 cup arugula
Notes
Storage: Cooked burgers keep in the fridge for up to 2 days in an airtight container. Reheat gently in a 325°F / 160°C oven for 8-10 minutes — microwaving will make the buns soggy.
Make-Ahead: Form and stuff the raw patties up to 24 hours ahead and refrigerate. Cold patties hold their seal better in the pan.
Freezing: Freeze uncooked stuffed patties on a parchment-lined tray until solid, then transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes per side. Use within 1 month.
Substitution: If foie gras is unavailable, a small cube of cold compound butter (mixed with thyme and salt) placed inside each patty gives a similar melting effect with less intensity. Chicken liver pâté works but is softer and harder to seal.
Pro Tip: Use wet hands when forming the patties to prevent sticking, and press out any air pockets — trapped air expands during cooking and can crack the seal open.
Nutrition
Serving: 1servingCalories: 538kcalCarbohydrates: 37gProtein: 22gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 96mgSodium: 142mgPotassium: 409mgFiber: 3gSugar: 13gVitamin A: 883IUVitamin C: 6mgCalcium: 94mgIron: 4mg
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