Cabana Wagyu Burger Recipe

Make onion chutney: In a skillet, heat olive oil over medium heat. Add the chopped yellow onion and cook until translucent, about 5 minutes. Stir in brown sugar and apple cider vinegar. Simmer 8–12 minutes until thick and jam-like. Season with salt, then remove from heat and set aside.

Prepare roasted garlic aioli: In a bowl, whisk together mayonnaise, mashed roasted garlic, lemon juice, black pepper, and salt. Chill in the refrigerator until ready to use.

Cook bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain.

Season Wagyu patty lightly with salt and pepper. Heat a skillet or grill pan with a small amount of oil. Sear patty about 2–3 minutes per side for medium-rare (or until desired doneness). Place cheddar cheese on the patty during the last minute to melt.

Toast bun halves: Butter the cut sides of the brioche bun and toast on a skillet or grill until golden and lightly crisp.

Assemble the Cabana Wagyu Burger: Spread aioli on the bottom bun, add greens, place the cheddar-melted Wagyu patty, top with crispy bacon, spoon onion chutney over, cap with the top bun, and serve immediately.