Jul 14 2026
Restaurants›D.H. Lescombes Winery & Bistro - Cottonwood Albuquerque›Bistro Burger* Recipe

Bistro Burger* Recipe

Inspired by D.H. Lescombes Winery & Bistro - Cottonwood Albuquerque
Time1h
Serves1

wagyu beef + lettuce + tomato + red onion + pickles + brioche bun + thin-cut fries + Toppings + danish blue cheese + cheddar + provolone + swiss + cream cheese + sautéed jalapeños + sautéed onions + sautéed mushrooms + fried egg + hatch green chile | +1 avocado + jalapeño bacon + applewood bacon | +2

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Ingredients

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Burger Ingredients

Toppings

Thin-Cut Fries

Method

Burger Preparation

  1. 1

    Cook the Wagyu Beef Patty

    Preheat a grill or skillet over medium-high heat. Season the wagyu beef patty with salt and pepper. Cook for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.

  2. 2

    Toast the Brioche Bun

    While the patty is cooking, slice the brioche bun in half and toast it on the grill or a pan until golden brown.

  3. 3

    Assemble the Burger

    Place the cooked wagyu beef patty on the bottom half of the toasted brioche bun. Add lettuce, tomato slice, red onion slice, and pickles on top.

Toppings Preparation

  1. 4

    Prepare Toppings

    In a separate pan, sauté jalapeños, onions, and mushrooms in a little oil until softened. Prepare the fried egg by cooking it sunny-side up or to your preference.

  2. 5

    Add Cheeses

    While the patty is still hot, add slices of cheddar, provolone, Swiss, and Danish blue cheese, allowing them to melt slightly.

  3. 6

    Final Assembly

    Add the sautéed vegetables, fried egg, and any additional toppings (jalapeño bacon, applewood bacon, avocado, hatch green chiles) on top of the cheese before placing the top half of the bun.

Fries Preparation

  1. 7

    Prepare the Potatoes

    Wash and cut the potatoes into thin strips for fries. Soak them in water for at least 30 minutes, then drain and pat dry.

  2. 8

    Fry the Potatoes

    Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

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