This super decadent burger recipe is a breeze to make and will impress your family & friends like no other. Buy your Wagyu Burger Patties Here
Ingredients for the Burger
4 Buttered & Toasted Brioche Buns
4 Butchers Club Wagyu patties
4 White Cheddar slices
Ingredients for Red Wine Onions
1 large red onion
1/2 tbsp butter
1/2 tbsp oil
2 tbsp red wine
Teaspoon Balsamic vinegar
Ingredients for Garlic Aioli
Half bulb garlic
Spread butter onto the inside of each bun slice and lightly toast, butter side down, in skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.
Season each side of the Wagyu patty liberally with salt and pepper.
Add enough butter to coat the bottom of a skillet heated to medium high and gently place in the patties once it has melted.
Once in the pan, do not move the patties, or press/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.
After 2-3 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.
Remove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking Wagyu beef will cook out all of the flavorful goodness that makes Wagyu a premium product.
Place patty on toasted bun slathered with roasted garlic aioli, and topped with caramelized onions. Serve with a crisp green salad and sweet potato fries
Red Wine Caramelized Onions
Roughly dice the onion
Add butter and oil into saute pan and heat to medium low.
Add onions and salt to taste.
Cook 30 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Don't raise the heat to rush the process or the flavors won't develop.
When onions are caramelized deglaze the pan with red wine and balsamic vinegar stir onions into the liquid
Remove onions from pan and set aside, keeping warm.
Roasted Garlic Aioli (Prepare while onions caramelize)
Splash olive oil onto the half garlic bulb & roasti n oven pre-heated to 375 for 30 minutes, or until cloves are soft to the touch. Squeeze the roasted cloves out of their skins directly into the mayonnaise
Smash the cloves with fork and mix into the mayo.
Kit comprises of:
400 grams of Black Angus Tenderloin Beef
Butter, garlic and thyme (from sealing beef)
Salt & Pepper
100 gram Short Crust Pastry
75 gram of Mushroom Duxelle
25 grams prosciutto
100 ml Green Peppercorn Sauce
Follow these simple instructions and you should be on your way to cooking a perfect Medium Rare Tenderloin