Burger with foie gras, fig chutney and red onions

Name: Burger with foie gras, fig chutney and red onions
Yield: 10 servings
Cuisine: Plat principal
Ingredients: 600 g of wheat flour; 25 g baker's yeast; 18 cl of semi-skimmed milk; 15 cl of water; 30 g of sweet butter; 5 g salt; 10 g sugar powder; 1 eggs; 300 g foie gras; 1 cups of fig chutney; 2 red onions; 1 tablespoons of grape seed oil; 400 g ground beef; 2 tablespoons of walnut oil; balsamic vinegar; salt flower

servings: 10 servings
Dish type: Main dish

Auto-translated · View original

Burger with foie gras, fig chutney and red onions

Contains tree nutsContains glutenContains milkContains eggsPork-freeAlcohol-freeHalal : to verify

Ingredients

servings

600 g 600 g of wheat flour
25 g 25 g baker's yeast
18 cl 18 cl of semi-skimmed milk
15 cl 15 cl of water
30 g 30 g of sweet butter
5 g 5 g salt
10 g 10 g sugar powder
1 1 eggs
300 g 300 g foie gras
1 1 cups of fig chutney
2 2 red onions
1 c. à soupe 1 tablespoons of grape seed oil
400 g 400 g ground beef
2 c. à soupe 2 tablespoons of walnut oil
balsamic vinegar
salt flower

Adapt this recipe to your allergy

Select an allergen: the affected components will be highlighted with their replacement.

This recipe is broken down into 11 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Preheat oven to 200 °C.
2
In the robot bowl, mix flour, sugar and salt. Make a well and pour inside the milk mixed with yeast, water, egg and butter into small pieces. Mix with crochet, average speed for 2 minutes, to obtain a soft ball paste that detachs from the bowl.
3
Increase the power of the robot to knead until a smooth, flexible and elastic paste is obtained. Then place the ball dough in an oiled salad bowl, and cover with a damp cloth and let rise at least 1 h 30.
4
Stir the work plane, divide the stick into 10 parts of the same weight. Form balls and place them on a plate with sulfurized paper, then swell again under a towel for 5 to 10 minutes.
5
Bake the buns. Cook them for 15 to 20 minutes, until they get golden browns.
6
Sauté the onions with grape seed oil. Add nut oil at the end of cooking. Season. Cut foie gras into 10 slices.
7
Detail the minced meat in 10 equal servings, cook it at a point or bleed (depending on preferences) and assemble it.

Source : marmiton

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!