Ranger Cattle Wagyu Cheeseburger Recipe

Slice onions thin (about 1/8"). Heat a large skillet over medium heat and add olive oil and butter. Add onions and sprinkle with 1/4 tsp salt and 1/2 tsp sugar. Cook, stirring occasionally, for 20–30 minutes until deep golden and soft. If pan dries, add 1–2 tbsp water. In the last minute, deglaze with 1 tsp red wine vinegar if using. Remove from heat and keep warm.

Mix mayonnaise, ketchup, mustard, chopped dill pickle, Worcestershire, smoked paprika and hot sauce in a small bowl. Taste and adjust seasoning. Chill until assembly.

Rinse cut fries in cold water until water runs clear to remove starch. Dry thoroughly with towels.

Preheat oven to 425°F (220°C) if finishing in oven, or heat oil in a heavy skillet to 325°F (163°C) for a double-fry method.

If pan-roasting: toss dried fries with duck fat and spread on a rimmed baking sheet in a single layer. Roast at 425°F for 25–35 minutes, flipping halfway, until golden and crisp. Season with salt and pepper immediately.

If frying: heat 1 cup vegetable oil (or duck fat if you have enough) to 325°F. Blanch fries in batches for 4–5 minutes until pale and slightly tender. Remove and drain. Increase oil to 375°F and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with salt and pepper.

Divide wagyu ground beef into two equal portions (about 8 oz each) and gently form into patties about 3/4" thick, slightly wider than buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper (divide the listed amounts between patties).

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tbsp butter and let it foam. Add patties and sear 3–4 minutes on the first side without moving, until a deep brown crust forms.

Flip patties and immediately top each with a slice (or 2 oz total) of Gruyere. Cook another 2–3 minutes for medium-rare to medium (adjust time for desired doneness). Butter the pan or add a splash of water and cover briefly (30 seconds) to help cheese melt if needed.

Remove patties and let rest 2–3 minutes while you toast buns.

Butter the cut sides of the buns (use the 1 tbsp butter) and toast them in the hot skillet for 30–60 seconds until golden.

Spread a generous tablespoon of the special sauce on the bottom bun. Place lettuce if using, then the Gruyere-topped Wagyu patty, 3–4 slices of pickles, and a heaping spoonful of caramelized onions. Finish with top bun spread with a little sauce if desired.

Serve immediately with duck fat fries on the side. Provide extra pickles and sauce on the side if desired.