'black Hawk' Wagyu Burger Recipe

Render bacon

Chop bacon into 1/2" pieces. Place in a cold sauté pan and cook over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 8–10 minutes.

Sauté onions

Use a slotted spoon to transfer most of the bacon pieces to a bowl, leaving about 2 tablespoons of bacon fat in the pan. Add the finely diced onion and cook over medium heat until soft and translucent, about 6–8 minutes.

Caramelize and finish

Add the reserved bacon back into the pan with the onions. Stir in brown sugar and apple cider vinegar, then add 2 tablespoons water. Simmer gently, stirring, until mixture is jammy and sticky, about 4–6 minutes. Season with 1/4 tsp black pepper. Remove from heat and set aside to cool slightly.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp black truffle oil, 1/2 tsp lemon juice and 1/2 tsp finely grated garlic. Whisk until smooth. Season to taste with 1/4 tsp sea salt and 1/8 tsp black pepper. Refrigerate until ready to assemble (can be made up to 1 day ahead).

Prepare potatoes

Cut peeled russet potatoes into 1/4"–3/8" sticks. Rinse in cold water to remove starch, then soak in cold water for 30 minutes (or up to 2 hours) and drain. Pat completely dry with kitchen towels.

First fry (blanch)

Heat oil in a heavy pot or fryer to 325°F (160°C). Fry potatoes in batches, not overcrowding, until pale and tender but not browned, about 3–4 minutes per batch. Remove to a paper towel-lined sheet and let rest for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, season immediately with 1 tsp sea salt and 1/4 tsp black pepper, and keep warm.

Form patties

Divide 1 lb wagyu ground beef into two equal portions (about 8 oz each) and gently form into 3/4" thick patties, slightly wider than the buns. Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Season

Just before cooking, season both sides of each patty with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper (total: 1 tsp salt and 1/2 tsp pepper for both patties).

Cook

Heat a heavy skillet or cast-iron pan over medium-high until smoking point is near. Add 1 tbsp softened butter and let it melt and foam. Add patties and cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and immediately place two slices of fontina on each patty. Continue cooking 2–3 minutes for medium-rare to medium (internal temp ~130–140°F / 54–60°C), or longer to desired doneness. If needed, cover for 30–60 seconds to help cheese melt.

Rest patties

Transfer cooked patties to a plate and let rest 3–4 minutes while toasting buns and finishing assembly.

Split brioche buns and butter cut sides with remaining 1 tbsp unsalted butter. Toast in a hot skillet or on a griddle until golden brown, about 1–2 minutes. Keep warm.

Spread about 1.5 tbsp black truffle aioli on the bottom half of each toasted brioche bun. Place a handful (about 1/2 cup) of baby arugula if using, then set a fontina-topped wagyu patty on top. Spoon 2–3 tbsp crispy bacon jam over the cheese. Finish with the top bun and serve immediately with pommes frites and pickles on the side.

Portioning: this recipe makes two burgers. Serve each with half the pommes frites.