Beast Burger* Recipe

Combine and form patties

In a large bowl, gently combine the ground bison, elk, wild boar, and wagyu with your hands until just mixed—do not overwork. Season the mixture evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Divide the mixture and form into a single 1/2 lb patty (all meat combined = 0.5 lb). Make a shallow 1/2-inch wide dimple in the center of the patty with your thumb to reduce bulging during cooking.

Cook the patty

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking just begins. Add 1 tsp neutral oil and swirl to coat. Place the patty in the pan and cook undisturbed for 4 minutes to develop a good sear. Flip and cook for an additional 3–4 minutes for medium (internal temp about 140–145°F / 60–63°C). If using cheese, place the slice on the patty in the last 1 minute of cooking and cover the pan to melt. Remove the patty and let rest on a plate for 3–4 minutes.

Toast the bun

While the patty rests, spread 1/2 tablespoon softened butter on the cut faces of the bun. Return the skillet to medium heat and toast the buttered sides on the pan until golden brown, about 1–2 minutes per side. Remove and keep warm.

Assemble burger

On the bottom bun, place the lettuce leaf, then the rested burger patty. Top with tomato slices, dill pickle slices, and sliced black olives. Add condiments to the top bun (1 tbsp mayo, 1 tbsp ketchup, 1 tsp mustard) as desired. Close the burger and serve immediately.

Prepare potatoes

Peel (optional) and cut the russet potato into 1/4–1/3-inch sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Pat thoroughly dry with kitchen towels; moisture will cause oil splatter and prevent crisping.

Fry the potatoes

In a heavy saucepan or deep fryer, heat 2 cups vegetable oil to 325°F (163°C) for the first blanch. Fry the potatoes in small batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1/2 tsp fine sea salt. Keep warm in a low oven (200°F / 93°C) if needed until burgers are ready.

Place the assembled Beast Burger on a plate and serve with a generous portion of fries on the side. Offer extra ketchup, mustard, or mayonnaise for dipping. Serve hot.