Veal Sliders Recipe

Prepare mixture

In a bowl combine ground veal, minced shallot, chopped thyme, egg yolk and panko. Season with kosher salt and freshly ground black pepper. Mix gently until just combined; avoid overworking to keep patties tender.

Form patties

Divide mixture into 8 equal portions (about 2 oz each). Shape each portion into a small, flat round about the diameter of your slider buns and slightly thinner than the bun height so they will fit with toppings.

Cook patties

Heat a heavy skillet over medium-high. Add 2 tablespoons butter and let it foam. Add patties in a single layer without crowding, cook 2-3 minutes per side for medium (internal temp ~145°F/63°C) or longer to desired doneness. Baste once with butter as they cook. Transfer cooked patties to a plate and keep warm tented with foil.

Make roux and milk base

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for about 1-2 minutes until the raw flour scent cooks off but it does not brown.

Finish sauce

Gradually whisk in 1 cup whole milk, bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes. Remove from heat, whisk in grated Gruyère and Parmesan until smooth. Season with sea salt, white pepper and a pinch of nutmeg. Keep warm; if it thickens too much, whisk in 1-2 tablespoons milk to reach a spoonable consistency suitable for spreading on sliders.

Sauté shiitakes

In a skillet over medium heat melt 1 tablespoon butter. Add sliced shiitake and sauté until edges are golden and liquid has mostly evaporated, about 5-7 minutes.

Finish mushrooms

Add minced garlic and cook 30 seconds until fragrant. Stir in 1 teaspoon light soy sauce and 1/2 teaspoon lemon juice; season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and drizzle with 1 teaspoon truffle oil, toss gently. Keep warm.

Prepare foie gras

If using torchon-style foie gras, slice into thin medallions (~1/8 - 1/4 inch) so each slider gets roughly 1/2 ounce. Lightly season each slice with a pinch of sea salt and a tiny grind of black pepper. If using fresh foie gras to sear, pat slices dry and sear in a very hot dry skillet 30-45 seconds per side until golden, then season immediately.

Keep warm

Place seasoned or seared foie gras on a warm plate and tent lightly to keep warm until assembly. Foie gras will soften quickly; handle gently.

Toast buns

Split mini brioche buns and lightly butter cut sides with softened butter. Toast cut sides in a dry skillet or under broiler until golden, 1-2 minutes. Keep tops and bottoms separate for assembly.

Assemble sliders

Spread about 1 tablespoon of warm Mornay sauce onto the bottom half of each toasted bun. Place a warm veal patty on top of the sauce. Spoon a small mound (about 1 tablespoon) of the shiitake mixture over the patty. Top with a foie gras slice. Add a few microgreens or a small amount of baby arugula, then finish with the bun top. Sprinkle a tiny pinch of coarse sea salt over the foie gras just before serving to enhance flavor.

Serve

Serve sliders immediately while patties and foie gras are warm. Yield: makes 8 sliders. Provide napkins—these are rich and decadent.