Foie Gras PB and J
Foie Gras PB and J
Savour this quick and easy foie gras burger recipe from Chuck's Eat The Streets.
  • Difficulty Level Easy
  • Technique Searing
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 1 serving
  • Honey-Cashew Butter:
  • 1 cup unsalted roasted Cashews
  • 2 tablespoons Raw Honey
  • 2 tablespoons Olive Oil
  • Salt
  • Sandwich:
  • 1 Brioche Slider Bun
  • 1 teaspoon Unsalted Butter
  • One ½-ounce piece Hudson Valley Foie Gras
  • Salt and freshly Ground Black Pepper
  • 1 teaspoon Blonde Pepper Jelly, such as The Farmer's Daughter brand
  • 1 Strawberry, sliced
  • 2 teaspoons crushed Unsalted Roasted Cashews
  • 2 teaspoons chopped fresh Chives
  1. For the honey-cashew butter: Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms
  2. For the sandwich: Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside
  3. With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes
  4. Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun
  1. Warnings & Disclaimers:
  2. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results

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