Antoine's Burger Recipe

Form Patties

Divide the 1 lb ground Wagyu into four equal portions (about 4 oz each) for bar-bite size. Gently form each into a 3.5-inch patty about 1/2-inch thick, handling the meat minimally to avoid compacting. Make a slight dimple in the center of each patty with your thumb to reduce doming during cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking. Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil; when shimmering, cook patties 2.5–3 minutes per side for medium-rare (adjust time if you prefer more doneness). Do not press down on the patties while cooking. Transfer cooked patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While patties rest or before cooking, melt 1 tablespoon butter with 1 teaspoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and 1/4 teaspoon kosher salt and cook, stirring occasionally, until soft and deeply golden, about 20–25 minutes. If onions begin to stick, add a splash of water to deglaze.

When onions are richly caramelized, stir in 1/2 teaspoon brown sugar and 1/2 tablespoon balsamic vinegar. Cook another 1–2 minutes until the vinegar reduces and coats the onions. Remove from heat and set aside.

In a small saucepan over low heat (or a microwave-safe bowl in short bursts), combine 1 cup shredded smoked Gouda, 2 oz softened cream cheese and 2 tablespoons heavy cream. Warm gently, stirring constantly, until cheese and cream cheese melt into a smooth, spreadable cream. If too thick, add an extra teaspoon of cream at a time to reach desired spreading consistency.

Season the cheese cream with 1/4 teaspoon salt and a pinch (about 1/8 tsp) black pepper. Keep warm on the lowest heat or cover and hold at room temperature; if reheating, do so gently to avoid graininess.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole mustard, 1/2 teaspoon hot sauce, 1/2 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika and 1/8 teaspoon kosher salt until smooth. Taste and adjust heat or acidity as needed. Refrigerate until assembly; bring to room temperature 10 minutes before serving for easier spreading.

Split brioche buns and lightly butter cut sides with 1 tablespoon softened butter total. Toast buttered sides in a skillet or griddle over medium heat until golden brown, about 1–2 minutes. Keep toasted buns warm.

Place a small spoonful of Creole aioli on the bottom half of each toasted bun. Add a handful (about 1/2 cup) of arugula lightly seasoned with a pinch of salt and pepper. Place the rested Wagyu patty on top of the arugula.

Spoon 1–2 tablespoons smoked Gouda cream over each hot patty so it softens and spreads slightly. Top with a generous portion (about 2 tablespoons) of caramelized onions per burger.

Finish with the top bun and press gently. Serve immediately while warm. Makes 4 bar-bite burgers; accompany with fries or pickles if desired.