Burger Of The Month Im Dezember Recipe

If buns are not pre-toasted, slice pink sesame buns in half. Warm a skillet over medium heat and add 2 tbs butter. Once butter foams, place cut sides down and toast until golden, 1–2 minutes. Sprinkle toasted cut sides with sesame seeds while warm so they adhere. Keep warm, wrapped in foil.

Make truffle mayo

In a bowl combine 200 g mayonnaise, 2 tsp white truffle oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth. Taste and adjust acidity or truffle oil (add up to 1/2 tsp more oil if desired). Refrigerate until assembly. Makes about 200 g — enough for 4 burgers.

Caramelize onions with thyme

Heat a wide skillet over medium-low heat. Add 2 tbs unsalted butter. When melted, add 400 g thinly sliced onions and stir to coat. Cook slowly, stirring every 2–3 minutes, for 18–22 minutes until soft and starting to brown. Sprinkle 1 tsp granulated sugar over onions to encourage caramelization, add 1 tbsp chopped thyme, 1 tbsp balsamic vinegar, 1/2 tsp salt and 1/4 tsp pepper. Continue cooking another 2–3 minutes until glossy and jammy. Taste and adjust seasoning. Keep warm; reheat gently before assembly if needed.

Form patties

Divide 800 g CH-Wagyu ground beef into 4 even portions (~200 g each). Lightly form each portion into a loose patty about 10–11 cm (4–4.5") in diameter and roughly 1.5 cm thick; avoid overworking the meat to keep it tender. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Season both sides with fine sea salt (about 1/2 tsp per patty from the 2 tsp total) and freshly ground black pepper.

Cook patties

Preheat a heavy skillet or griddle over high heat until smoking just begins. Add 2 tbs neutral oil and swirl. Place patties on the hot surface, leaving space between them. For medium-rare, sear 2–3 minutes on the first side without moving. Flip and immediately place a slice of Taleggio cheese (about 50 g worth per patty) on the hot side to start melting. Cook the second side 2 minutes for medium-rare (adjust time 2.5–3 minutes for medium). If needed, cover loosely with a lid or tent with foil for 30–60 seconds to help cheese melt. Remove to a resting rack for 2 minutes; finish with a light sprinkle of coarse sea salt to taste.

While patties rest briefly, portion arugula into 4 equal bundles (about 30 g each). Toss lightly with a tiny pinch of salt just before assembly if desired to soften the leaves slightly.

Spread about 1.5 tbsp (approx. 20–25 g) truffle mayo on the bottom half of each toasted bun. Place the Taleggio-topped Wagyu patty on the mayo. Spoon a generous portion (about 2–3 tbsp) of the warm caramelized thyme onions over the melted cheese. Top onions with a small handful of arugula (30 g). If desired, drizzle up to 1 tsp extra truffle oil over the arugula. Cap with the toasted bun top. Serve immediately with fries or a simple salad.

Notes: For a slightly sweeter profile, add an extra 1/2 tsp sugar to the onions. Do not over-press the patties while cooking to preserve juiciness. Taleggio melts quickly and will be creamy; assemble promptly so cheese remains gooey.