Burger with foie gras, fig chutney and red onions

Ingredients

For 10 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

Method

1. 1.Preheat oven to 200 °C.
2. 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. 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. 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. 5.Bake the buns. Cook them for 15 to 20 minutes, until they get golden browns.
6. 6.Sauté the onions with grape seed oil. Add nut oil at the end of cooking. Season. Cut foie gras into 10 slices.
7. 7.Detail the minced meat in 10 equal servings, cook it at a point or bleed (depending on preferences) and assemble it.