By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras burger is the Parisian bistro classic that became a global trend in the 2010s. Aged beef patty, slice of seared foie gras melting on top, brioche bun, caramelised onions. The result is one of the most decadent burgers you can eat.
Key Takeaways
- Use 80/20 aged beef mince
- Pat foie gras dry, sear in dry hot pan
- Brioche bun is essential, not regular bun
- Caramelised onions add sweet depth
- Build immediately, eat fast
The Ingredients
Serves 2
For the burgers:
- 250g aged beef mince (80/20 fat ratio)
- 2 brioche buns
- 30g unsalted butter
- 1 tbsp neutral oil
- Sea salt and black pepper
For the foie gras:
- 2 slices grade A foie gras, 60g each (sliced foie gras)
- Sea salt
For the caramelised onions:
- 2 large red onions, finely sliced
- 30g unsalted butter
- 1 tsp brown sugar
- 1 tbsp balsamic vinegar
- A pinch of salt
For finishing:
- 2 tbsp full-fat mayonnaise
- 1 tsp Dijon mustard
- 2 leaves butter lettuce or rocket
The Method
Step 1: Caramelise Onions
Melt butter in a wide pan over medium-low heat. Add onions and a pinch of salt. Cook 25 minutes, stirring occasionally, until deep golden. Add sugar and balsamic in last 5 minutes.
Step 2: Form Patties
Divide mince into 2 equal portions. Shape into discs slightly larger than the bun (they shrink during cooking). Don't overwork. Make a small dimple in the centre. Season generously with salt and pepper.
Step 3: Cook the Burgers
Heat oil in a heavy pan over high heat. Add patties. Cook 3 minutes on the first side. Flip. Cook 2-3 minutes on the second side for medium. Lift onto warm plates. Rest 3 minutes.
Step 4: Sear the Foie
Wipe the same pan. Heat dry over medium-high heat. Score and salt the foie. Sear 60-90 seconds per side until deep golden and softly springy.
Step 5: Toast Buns
Halve the brioche buns. Spread butter on cut sides. Toast under hot grill until golden.
Step 6: Build
Mix mayo with mustard. Spread on bottom buns. Add lettuce leaf. Add patty. Top with seared foie gras. Top with generous caramelised onions. Top with bun lid. Serve immediately.
Tips
Don't overwork the mince. Form patties gently. Compressed mince makes dense, tough burgers.
Dimple the centre. The patty puffs up during cooking. The dimple keeps it flat.
Foie gras after burger. Sear the burger first, then the foie. Foie has too much fat, can mask the burger's flavour if cooked first.
Build fast, eat faster. Foie gras melts onto the burger within 60 seconds. Don't stop for photos.
Variations and Pairings
With caviar: Add a small spoon (5g) of Royal Oscietra on top of the foie. Triple-luxury burger.
With truffle: Mix 5g of grated truffle into the mayo for a truffle aioli base.
With wagyu: Use A5 wagyu mince for ultimate luxury (smaller portions, 150g per patty).
Wine pairing: A Bordeaux or aged Pinot Noir.
For more foie gras dishes, see our tournedos rossini and pan-seared foie gras recipes.
Frequently Asked Questions
What's the right beef for the patty?
80/20 aged beef mince. Lower fat ratio produces dry burgers. Aged beef has more flavour than fresh.
Why brioche specifically?
Brioche has the right richness and structural integrity to hold a foie-topped patty without falling apart. Regular burger buns go soggy.
Can I cook foie before the burger?
You can, but the timing is harder to manage. Foie gras goes oily fast when held warm.
How much foie per burger?
60g per burger is generous. Less than 50g and it gets lost on the patty.
Further Reading
A foie gras burger on a Friday night with a glass of red is one of those dinners that feels properly celebratory. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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