Brasa Burger Recipe

Form and season

Divide the 1/2 lb Wagyu into a single patty (or two thin patties if preferred). Gently form into a compact patty about 3/4-inch thick, avoiding overworking. Make a shallow dimple in the center with your thumb to reduce puffing. Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook the patty

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add a small drop of neutral oil and place the patty in the pan. Cook for 3–4 minutes without moving to develop a crust. Flip and immediately place the white cheddar slices on the cooked side. Cook another 2–3 minutes for medium-rare to medium (internal temp ~130–140°F / 54–60°C). If needed, reduce heat to avoid burning. Remove patty and let rest on a plate for 3 minutes.

Toast the bun

While the patty rests, melt 1 tsp butter in a separate skillet over medium heat. Toast cut sides of the bun until golden, about 1 minute. Set aside.

In a small bowl combine 1/4 cup mayonnaise, 1/2 tsp grated garlic, 1/2 tbsp lemon juice, 1/2 tsp Dijon, 1/4 tsp smoked paprika, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and taste-adjust. Refrigerate until ready to assemble.

Cook bacon

Place diced bacon in a medium skillet over medium heat. Cook, stirring occasionally, until fat renders and bacon is crisp, about 6–8 minutes. Remove with a slotted spoon to a plate lined with paper towel, leaving bacon fat in the pan (reserve bacon pieces).

Caramelize onion and finish dulce

Add the thinly sliced 1/2 cup onion to the hot bacon fat. Cook over medium-low heat, stirring frequently, until soft and deep golden, 10–12 minutes. Add 1 tbsp brown sugar and 1/2 tbsp apple cider vinegar; stir and cook 1–2 more minutes until glossy and syrupy. Stir the reserved bacon back in, add 1/2 tsp thyme leaves if using, and season with 1/8 tsp black pepper. Remove from heat and keep warm.

Prepare potatoes

If frying: Rinse cut potatoes under cold water until water runs clear to remove starch. Pat very dry with towels. Heat oil in a deep pot to 325°F (163°C) for the first blanch fry. If roasting: toss fries with 1–2 tbsp olive oil, but the recipe below uses frying for best texture.

Fry (recommended) — double fry method

First fry: Fry the dried potatoes in batches at 325°F (163°C) for 3–4 minutes until just tender but pale. Remove and drain on a rack. Increase oil temperature to 375°F (190°C). Second fry: Fry until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with 1/2 tsp fine sea salt, 1/4 tsp garlic powder, 1/4 cup freshly grated Parmesan, and 1 tbsp chopped parsley. Toss gently to coat and serve.

Roast option

Preheat oven to 450°F (230°C). Toss dry fries with 2 tbsp oil, spread in a single layer on a rimmed baking sheet, roast 20–25 minutes, turning once, until golden and crisp. Season as above with salt, garlic powder, Parmesan and parsley.

Spread a generous tablespoon of the aioli on the bottom bun. Place lettuce leaf (if using) on top, then the rested Wagyu patty with melted white cheddar. Spoon 2–3 tbsp of the bacon & onion dulce over the cheese. Add pickles if desired. Crown with the toasted top bun.

Plate the burger with a generous portion of Parmesano Fries alongside. Serve immediately.