CATALOG
Breakfast
Breakfast Burrito Recipes Crepe Recipes French Toast Recipes Granola Recipes Porridge Recipes Quiche Recipes Breakfast Casserole Recipes Breakfast Egg Recipes Frittata Recipes Waffle Recipes
Lunch
Healthy Lunch Recipes Sandwich Wraps and Roll-Up Recipes Sandwich Recipes School Lunch Ideas and Recipes Soup
Dinner
Chicken Recipes Pasta and Noodle Recipes Ground Beef Recipes Pork Recipes Turkey Recipes Seafood Recipes Shrimp Recipes Chicken Breast Recipes Beef Recipes
Desserts
Pies Cakes Jam Ice cream Fruit Dip Recipes Cheesecake Recipes Cookie Recipes Frosting and Icing Recipes Peach Cobbler Recipes Pineapple Upside-Down Cake Recipes Carrot Cake Recipes Chocolate Cake Recipes Cupcake Recipes Pound Cake Recipes Sugar-Free Dessert Recipes
Drinks
Bloody Mary Recipes Coffee Drinks Recipes Margarita Recipes Punch Recipes Smoothie Recipes Cocktail Recipes Jell-o Shot Recipes Martini Recipes Sangria Recipes
Salads
Chicken Salad Recipes Cucumber Salad Recipes Fruit Salad Recipes Potato Salad Recipes Tuna Salad Recipes Coleslaw Recipes Egg Salad Recipes Pasta Salad Recipes Spinach Salad Recipes
Diet and Healthy Recipes
Diabetic Recipes Keto Diet Recipes Low-Carb Recipes Low Fat Recipes Mediterranean Diet Recipes Gluten-Free Recipes Low Calorie Recipes Low Cholesterol Recipes Low-Sodium Recipes
World cuisines
Turkish cuisine
 Belarusian cuisine
 Scottish cuisine
 Austrian cuisine
 Ukrainian cuisine
 Uzbek cuisine
 Indian cuisine
 Armenian cuisine
 Japanese cuisine
 Tatar cuisine
 Thai cuisine
 American cuisine
 -- All cuisines --
Articles
2020-08-13 / test@t

Burger with foie gras and mushroom sauce

Freshly baked bun burger with foie gras, gruyere cheese and chicken breast - what other version of this fast food could be more delicious? Well, and, of course, only a Frenchman could come up with such a burger.

Burger with foie gras and mushroom sauce
Ingredients
  • bun - 1 pc
  • cutlet - 120 g
  • Gruyere cheese - 30 g
  • foie gras escalope - 20 g
  • arugula - 7 g
  • mushroom sauce - 20 g
  • balsamic cream - 3 g
  • onion confit - 20 g
  • duck breast - 140 g
  • flour - 350 g
  • chicken egg - 1 pc
  • yeast - 20 g
  • water - 125 ml
  • boiled potatoes - 100 g
  • butter - 40 g
  • granulated sugar - 50 g
  • salt - 5 g
  • sun-dried tomato - 10 g
  • parsley - 5 g
  • garlic - 2 g
  • salt - 1 g
  • pepper - 1 g
  • garlic - 12 g
  • onions - 50 g
  • port wine - 70 g
  • dry porcini mushrooms - 20 g
  • cream 33% - 400 g
  • olive oil - 20 g
  • thyme - 2 g
  • salt - 1 g
  • pepper - 1 g

STEP-BY-STEP COOKING RECIPE

Step 1
Prepare a bun. Mix the shiver and warm water, separately mix mashed potatoes, sugar, salt, egg. Add water, stir and add 300 g of flour, Stir for 8 minutes with a mixer, add another 50 g of flour and stir for another 2 minutes. Cover with a damp towel and leave in a warm place for 1.5 hours. Put 250 g of dough in a ring with a diameter of 12 cm, cover with a towel and leave for 20 minutes, brush with milk, sprinkle with sesame seeds and bake at 180 degrees for 12-15 minutes.
Step 2
Prepare the cutlet. Chop everything into small cubes, mix and put in a ring. Fry on both sides for 2 minutes.
Step 3
Prepare mushroom sauce. Soak the mushrooms, then chop them finely. Chop onion and garlic finely. Fry vegetables in a saucepan in olive oil, add port and cream. Evaporate, add thyme. Season with salt and pepper.
Step 4
Putting the burger together: cut off the cap from the bun and take out the pulp. We coat everything inside with mushroom sauce. Next, put the cutlet, Gruyere cheese, again a little sauce on the bottom, then foie gras, confit onions, arugula and balsamic cream. We close it with a cut cap.
Preparation time
1h 30m
Catalog

Tags

cheese, potatoes, cutlets, yeast, foie gras, butter, arugula, gruyere, mushroom sauce, Burger, recipe from the chef, Jeremy Uryuti,

Categories

Dinner,
See more