Wagyu Cheeseburger
Dry-aged American Wagyu beef patty with aged cheddar, caramelized shallots, heirloom tomatoes, pickled red onions, and black garlic aioli on a brioche bun with black truffle. Served with duck fat fries.
10 ingredients
8 steps
Ingredients
- 11 Wagyu beef patty, dry-aged (8–10 oz)
- 21 housemade brioche bun (black truffle infused)
- 32 slices aged cheddar or raclette cheese
- 42 tablespoons caramelized shallots
- 52 slices heirloom tomato
- 6Pickled red onions
- 72 tablespoons black garlic aioli
- 8Duck fat fries, for serving
- 9Smoked sea salt, to finish
- 10Butter for toasting bun
Instructions
- 1Remove Wagyu patty from fridge 30 minutes before cooking. Season generously with smoked sea salt and freshly cracked pepper.
- 2Heat a cast-iron skillet or griddle over high heat until smoking. Sear the patty 3–4 minutes per side for medium-rare, or to your preferred doneness.
- 3Place cheese slices on the patty in the final minute of cooking and cover to melt.
- 4Butter and toast the brioche bun halves cut-side down in the pan until golden.
- 5Spread black garlic aioli generously on both bun halves.
- 6Layer the bottom bun with caramelized shallots, heirloom tomato slices, and pickled red onions.
- 7Place the cheesy Wagyu patty on top and crown with the brioche lid.
- 8Serve immediately with duck fat fries seasoned with smoked sea salt on the side.