Smoked Wagyu Cheese Burger* (take Out) Recipe

In a medium skillet over medium heat, add diced bacon and cook until fat renders and pieces are lightly crisp, about 6–8 minutes.

Add the finely diced onion to the bacon and reduce heat to medium-low. Sauté until onions are soft and translucent, about 8–10 minutes.

Stir in brown sugar, apple cider vinegar, water and thyme. Cook gently, stirring occasionally, until mixture thickens to a jam-like consistency, about 6–8 minutes. Season with black pepper to taste. Remove from heat and set aside.

In a small bowl, combine raclette cheese with truffle oil and gently toss so the oil lightly coats the slices. (If you prefer stronger truffle flavor, add up to 1/4 tsp more.)

In another bowl, whisk together mayonnaise, ketchup, Dijon, Worcestershire sauce, lemon juice, salt and pepper until smooth. Taste and adjust seasoning; set sauce aside chilled.

Divide the house burger blend into two equal portions (about 8 oz each). Lightly form into loose patties about 3/4" thick and slightly wider than the bun. Do not overwork; a loose pack gives a juicier burger.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Prepare smoker or stovetop smoking setup: if using a pellet smoker, preheat to 225–250°F (107–121°C) with applewood. If using a stovetop smoking method, heat a heavy covered skillet, place soaked applewood chips in a small foil tray, add to skillet, place a wire rack above chips and set patties on the rack, cover tightly. Have a spritz of water ready to control smoke intensity.

Lightly oil a cast-iron griddle or skillet and heat over medium-high until shimmering. If you want a pronounced smoke flavor, smoke the patties for 6–10 minutes at low heat (225–250°F) to impart smoke, then finish on a hot griddle for sear. Alternatively, sear first then quick smoke for 3–5 minutes.

Cook patties on a hot griddle: sear 3–4 minutes per side for medium-rare to medium depending on thickness. Internal temperature target: 130–135°F for medium-rare, 140°F for medium. During the last 1–2 minutes of cooking on the second side, place raclette slices on each patty and cover briefly so cheese melts.

After cooking, rest patties 3–4 minutes on a plate tented with foil to redistribute juices.

While patties rest, butter the cut faces of potato buns. Toast buttered sides on the hot griddle or skillet until golden, about 1–2 minutes.

To assemble each burger: spread about 1 tbsp of burger sauce on the bottom bun, add leaf lettuce, then the rested patty with melted truffle raclette. Spoon 2–3 tbsp of bacon onion jam over the cheese. Add tomato slice and red onion rings if using. Finish with a light smear of burger sauce on the top bun and close.

Fries - shallow roast

Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp vegetable oil and spread on a single layer on a baking sheet. Roast 25–30 minutes, turning once, until golden and crisp. Season with 1/2 tsp salt immediately after coming out of oven.

Alternative - Quick Pan Fries

Heat 1–2 tbsp oil in a skillet over medium-high. Add potato sticks in a single layer and cook, stirring occasionally, until browned and cooked through, 12–15 minutes. Season with salt to taste.

Salad Option

If choosing salad, place mixed greens in a bowl, dress with vinaigrette to taste (about 2 tbsp), toss and serve alongside burger.

Place burger in a lined take-out box with parchment to retain heat. Place fries or salad in a separate compartment or container to keep crispness (fries) or prevent wilting (salad). Include a small cup of extra burger sauce if requested.

Garnish or include optional condiments (extra bacon jam or truffle oil drizzle) in small containers for the customer.