Joe Beef Double Down

Directions

1. 1
   To ready the crust, sift together the flour, brewers yeast, baking powder, pepper, sage, salt, Old Bay, and garlic powder into a bowl.
2. 2
   Keep the buttermilk in the fridge.
3. 3
   To make the mayonnaise, in a bowl, mix together the mayonnaise and the Sriracha and Maggi sauces.
4. 4
   Put the sauce in the fridge until serving.
5. 5
   Put the foie gras in the freezer 30 minutes before you are ready to cook it.
6. 6
   Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer and heat to 350F (180C).
7. 7
   To set up the crust assembly, put the bowl holding the flour mixture on your countertop.
8. 8
   Pour the buttermilk into a second bowl and put it alongside the flour mixture.
9. 9
   To coat the foie gras slices, one at a time, dip them into the buttermilk and then into the flour mixture.
10. 10
    Repeat the dips a couple more times.
11. 11
    Keep the coating soggyyou dont want it too dryand resist the urge to pat the slices.
12. 12
    Drop 2 coated foie gras slices into the hot oil and cook for exactly 3 minutes and 20 seconds.
13. 13
    Drain briefly on paper towels and pat them dry.
14. 14
    Repeat with the remaining 2 slices.
15. 15
    Lay a slice of cheese on 1 patty, place 2 slices of bacon on top of the cheese, and spread half of the mayo on top.
16. 16
    Top with a second patty, then plate.
17. 17
    Repeat to a build second stack.
18. 18
    Top each stack with a drizzle of maple syrup and a pinch each of crispy sea salt and pepper.