Wagyu Beef And Foie Gras Petit Burger Recipe

Prepare puff pastry buns

If using store-bought small puff pastry rounds, preheat oven to 400°F (200°C). Place rounds on a parchment-lined baking sheet, brush tops lightly with melted butter, and bake 10–12 minutes or until golden and puffed. Allow to cool slightly, then split horizontally with a serrated knife. Keep warm in a low oven (200°F / 95°C) while you finish other components.

Prepare tomato and greens

Wash and spin-dry the salad leaves. Slice the tomato into thin rounds (about 1/8 in / 3 mm). Pat tomato slices dry with paper towel to prevent soggy buns. Set aside on a plate.

Form wagyu patties

Divide the wagyu ground beef into 8 equal portions (about 2 oz / 60 g each). Gently form each portion into a compact petit-patty about 2.5–3 inches in diameter and 1/2 inch thick. Press a shallow thumb indent in the center of each patty to reduce dome-shaped puffing during cooking. Season both sides lightly with 3/4 tsp of the sea salt and 1/2 tsp of the black pepper (reserve rest of salt and pepper for finishing). Keep refrigerated until ready to cook.

Slice foie gras

Using a very sharp knife, slice the foie gras into 8 equal slices (about 1/2 oz / 15 g each). Pat each slice dry with a paper towel and sprinkle a small pinch of sea salt on both sides. Keep cold until searing.

Cook wagyu patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the neutral oil and swirl to coat. Place 4 patties in the pan without crowding (work in batches). Cook 1.5–2 minutes on the first side without moving to develop a crust, then flip and cook 1–1.5 minutes for medium-rare (adjust ±30 seconds for desired doneness). Remove to a warm plate and tent loosely with foil. Repeat with remaining patties.

Sear foie gras

Using the same hot skillet (wipe excess fat if necessary, leaving a thin film), sear foie gras slices 20–30 seconds per side until deeply caramelized on the surface but still soft inside. Do not overcook — foie gras should be warm and buttery. Remove and place on paper towel briefly to absorb excess fat. Reserve any pan juices for a light drizzle if desired.

Make burger sauce

In a small bowl combine mayonnaise (4 tbs), Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), salt (1/4 tsp) and black pepper (1/8 tsp). Stir until smooth and taste — adjust seasoning as needed. Chill until assembly.

Assemble petit burgers

Spread about 1/2 tbs (approx. 7 ml) of the prepared sauce on the bottom half of each puff pastry bun. Place a small handful (about 1 tbs) of salad leaves on the sauce to act as a moisture barrier. Put one wagyu patty on top of the leaves, then immediately place one slice of aged cheddar on the hot patty so it softens slightly. Top the cheddar with a slice of seared foie gras, then a tomato slice. Finish with a few microgreens or chives if using and a light sprinkle of coarse sea salt. Cap with the top puff pastry half. Repeat for remaining burgers.

Serve

Serve immediately while patties and foie gras are warm and the puff pastry is crisp. Provide napkins; these petit burgers are rich and best enjoyed in small portions.