Grace's Wagyu Burger Recipe

Blend and form

Combine the coarsely ground wagyu chuck and wagyu brisket/short rib in a bowl just until evenly mixed. Do not overwork. Divide into four equal portions (about 6 oz each) and gently form into patties roughly 3/4 inch thick, making a slight dimple in the center of each patty to prevent doming during cooking. Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook

Heat a heavy skillet or flat griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Place patties on the hot surface without crowding. Cook 3 to 4 minutes on the first side (until a deep brown crust forms), flip, then immediately place a slice of cheddar on each patty and cook another 2 to 3 minutes for medium-rare to medium (adjust time +/- for desired doneness). Remove patties and rest on a tray for 3 minutes.

Toast buns

Split the challah buns. Spread softened butter on cut sides. Using the same skillet/griddle used for the patties (wipe out excess oil if necessary), toast the buttered cut sides on medium heat until golden brown, about 1 to 2 minutes. Keep toasted buns warm.

Prepare toppings

Thinly slice the tomato and the red onion. Separate four lettuce leaves and pat dry. Lay out 2 tablespoons mayonnaise and 1/2 tablespoon mustard per bun (or mix together if you prefer a spread).

Assemble burgers

On the bottom half of each toasted challah bun spread 1 tablespoon mayonnaise and 1/2 tablespoon mustard. Place a lettuce leaf, then a tomato slice, then the cheddar-topped wagyu patty. Add 2 pickle slices and a few rings of red onion. Cap with the top half of the bun and serve immediately.

Prep and soak

Cut russet potatoes into 1/3- to 1/2-inch fries. Rinse in cold water until water runs clear, then soak in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

Fry

Heat 4 cups neutral oil in a heavy pot to 325°F (160°C). Fry the blanched potatoes in batches for 3 to 4 minutes until tender but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry again in batches until golden and crisp, about 2 to 3 minutes. Drain, season with kosher salt immediately, and keep warm until serving.

Slice and dry

Using a mandoline or sharp knife, slice Yukon Gold potatoes very thinly (1/16-inch). Rinse briefly to remove surface starch, then dry thoroughly between layers of paper towel or a clean towel.

Fry chips

Heat 4 cups neutral oil in a wide pot to 350°F (175°C). Fry potato slices in small batches, stirring gently, until crisp and lightly golden, 2 to 3 minutes. Remove with a slotted spoon to paper towels, season immediately with sea salt, and keep warm in a single layer so they remain crisp.