Le Wagyu Burger Food

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LE WAGYU BURGER



Le Wagyu Burger image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 yellow onion, cut in half, then thinly sliced (julienne style)
1/2 teaspoon chopped fresh thyme
32 ounces ground wagyu beef
1/4 cup Dijon mustard
Kosher salt and ground black pepper
4 slices Gruyere
4 tablespoons butter, optional
4 brioche hamburger buns
4 leaves green leaf lettuce, trimmed
1 tomato, sliced
Desired condiments, for serving

Steps:

  • Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.
  • Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.
  • Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.
  • Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.

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  • Cook without flipping or moving the patty until browned on the bottom, which will take about four minutes.
  • Cover and then cook about six to eight minutes, which will result in a medium-rare burger.
  • Remove patty and let it rest for about five minutes, which will help seal in the juices.


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