Beef and Foie Gras Sliders

Place flour and salt in a stand mixer with a dough hook.

Place milk in a medium pot over low heat. Remove from heat once scalded.

Add yeast, sugar and butter to warm milk. Once butter melts and yeast blooms, turn mixer on low and gradually add milk mixture.

After milk is incorporated, add 1 egg

Knead dough for 5-10 minutes until smooth and elastic.

Grease a large bowl with olive oil. Place dough in bowl, cover with a clean, dry towel. Place in a warm spot for 1 hour until dough rises.

Preheat oven to 350F.

Whisk remaining egg with an equal amount of water. Brush buns with egg wash.

Bake buns until golden, approximately 15-20 minutes. Set aside until assembling Beef and Foie Gras Sliders.

Preheat oven to 375F.

Place a sauté pan over medium heat. Season foie gras with salt and pepper.

Sear foie gras on both sides for 1 minute each. Place in oven until centre is warm. Approximately 2 minutes.

Remove foie gras, place on a tray and cool in the fridge, approximately 20 minutes.

Slice foie gras into 1 cm x 1 cm cubes, set aside.

Divide ground beef in patties, weighing 20 grams each.

Stuff centre of ground beef with 1 piece of foie gras.

Press patties in a ring mold to shape. Place in fridge to chill, approximately 30 minutes.

Heat vegetable oil in a cast iron pan over medium high heat. Once hot, add patties to pan and sear until medium rare.

Set aside until assembly.

Place 1 Beef and Foie Gras Slider on bottom ½ of a toasted bun.

Place 1 slice of cheddar on Slider.

Top with 1 teaspoon of Branston pickle and grainy mustard.

Top with bun, skewer toothpick through Slider and serve.