Foie Gras–Topped Mini Slider
About This Course
Elevate your canapé repertoire with our Foie Gras–Topped Mini Slider workshop. Learn to craft succulent beef or veal patties, perfectly seared and nestled within buttery brioche buns, then crowned with luxurious seared foie gras and a drizzle of rich gastrique. This hands-on session combines classic French technique with modern presentation to create an indulgent bite-sized masterpiece.
Learning Objectives
Patty Composition: Balancing fat ratio and seasoning for ultra-tender mini burgers
Brioche Bun Technique: Butter-basting and gentle toasting for optimal texture
Foie Gras Preparation: Searing foie gras medallions to achieve a crisp exterior and silky interior
Gastrique Creation: Red wine-and-shallot reduction with a touch of vinegar for sweet-tart balance
Assembly & Presentation: Layering components for structural integrity and visual allure
Flavor Pairings: Complementary garnishes such as microgreens, fleur de sel, and truffle oil
Material Includes
- Premium foie gras medallions (25 g per participant)
- Ground beef or veal blend (80/20 fat ratio)
- Miniature brioche buns and dairy-rich butter
- Shallots, red wine, spirit vinegar for gastrique
- Microgreens, edible flowers, and finishing salts
- Disposable gloves, plating tweezers, and recipe booklet
Requirements
- Slider Buns & Assembly:
- 12 mini brioche buns or slider rolls
- 12 small lettuce leaves (e.g., butter lettuce or bibb) – optional
- Beef Patties:
- 400 g (14 oz) ground beef (80/20 blend), divided into 12 mini patties (about 30–35 g / 1 oz each)
- Salt and freshly ground black pepper, to taste
- Foie Gras Topping:
- 150 g (5 oz) fresh foie gras, sliced into 12 thin medallions (approx. 1 cm thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter or clarified butter (for searing)
- Additional Garnishes (optional):
- 12 thin slices of seared duck prosciutto or regular prosciutto (optional accent)
- 2 tablespoons balsamic glaze (for drizzling)
- 12 small cornichons or pickled shallots (for serving)
Target Audience
- Home chefs seeking to master upscale hors d’œuvres
- Professional caterers and event planners
- Food enthusiasts exploring French luxury ingredients
- Culinary students specializing in fine-dining techniques
- Cocktail party hosts wanting an unforgettable amuse-bouche
Curriculum
3 Lessons1h 15m
Patty and Bun Foundations
Crafting the perfect mini beef or veal patty (fat ratio, binders, seasoning)
Key factors in patty composition and bun preparation
Foie Gras and Gastrique Techniques
Assembly, Presentation & Service
Your Instructors
uniquedevservice993@gmail.com
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€9.09
Material Includes
- Premium foie gras medallions (25 g per participant)
- Ground beef or veal blend (80/20 fat ratio)
- Miniature brioche buns and dairy-rich butter
- Shallots, red wine, spirit vinegar for gastrique
- Microgreens, edible flowers, and finishing salts
- Disposable gloves, plating tweezers, and recipe booklet
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