Foie Gras Fusion Burger with Mango-Chili Chutney
Preparation time
25 min
15 min
Ingredient
- Make the chutney:
Finely slice the red onion and sauté gently in a drizzle of oil. Add the diced mango, chopped Espelette chili, brown sugar, and apple cider vinegar. Simmer for 10–15 minutes until the chutney becomes soft, glossy, and fragrant. - Prepare the sauce:
In a small bowl, combine the mayonnaise, whole-grain mustard, and a few drops of lemon juice. - Cook the patties:
Sear the duck or beef patties in a hot pan with a little butter or oil. For extra indulgence, top each patty with a slice of ewe’s milk cheese just before the end of cooking. - Toast the buns:
Lightly toast the brioche burger buns so they’re crisp on the outside yet soft inside. - Assemble the burgers:
Spread the sauce over the bottom bun, add a few arugula leaves, then the hot patty. Spoon over a generous amount of mango chutney, top with a slice of semi-cooked foie gras, and finish with the top bun. Serve immediately.