Paris Burger Recipe

1. Caramelize onions

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When butter foams, add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for about 12–15 minutes until translucent and beginning to brown.

2. Develop jam

Reduce heat to medium-low. Add brown sugar and continue to cook, stirring every few minutes, until onions are deeply browned, about 10–12 more minutes. Stir in balsamic vinegar and red wine (if using) and scrape any browned bits from the pan. Add thyme, 1 teaspoon salt, and 1 teaspoon pepper. Continue simmering 2–3 minutes until jam is thick and glossy. Remove from heat and set aside to cool slightly.

3. Whisk together 2 teaspoons olive oil, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning. Add the Arcadian greens to a bowl and toss lightly with the dressing until evenly coated. Keep chilled until assembly.

4. Form patties

Divide the 1 lb wagyu into four equal portions (~4 oz each) and gently form into patties about 3/4" thick, slightly wider than the bun. Do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper just before cooking.

5. Preheat grill or pan

Heat a heavy skillet, cast-iron griddle, or outdoor grill to high (medium-high for stovetop). Brush the cooking surface with vegetable oil to prevent sticking.

6. Cook patties

Place the patties on the hot surface. For medium-rare, cook 2.5–3 minutes per side (internal temp ~130–135°F / 54–57°C). For medium, cook 3.5–4 minutes per side. Do not press the patties while cooking. If using a grill, close the lid briefly between sides to encourage even cooking.

7. Melt Brie

In the last minute of cooking, top each patty with approximately 1 oz (about 1 slice or wedge piece) of Brie. Cover the pan or close the grill lid for 30–60 seconds until the Brie softens and begins to melt but retains some body.

8. Toast buns: Butter the brioche buns lightly with the 2 tablespoons of butter and toast cut-side down in a skillet or on the grill until golden, about 1–2 minutes.

9. Build the burger: Spread 1 teaspoon mayonnaise (optional) on the bottom bun. Place a dressed Arcadian greens mound on the bottom bun. Set the Brie-topped Wagyu patty on the greens. Spoon 1–2 tablespoons of the onion jam over the melted Brie. Add a few more greens if desired, then cap with the top brioche bun.

10. Serve: Serve immediately while hot with fries or a simple side. Leftover onion jam keeps refrigerated in a sealed container up to 1 week.