Wagyu Burger Recipe

Form patties

Divide the 1 lb ground wagyu into four equal portions (about 4 oz each) if making smaller burgers, or two portions (8 oz) for larger patties. Gently form each portion into a loose patty about 3/4 inch thick, pressing a shallow dimple into the center of each patty to reduce doming while cooking. Handle meat as little as possible to preserve tenderness.

Season

Just before cooking, season both sides of each patty with the fine sea salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet or cast-iron griddle over medium-high heat and add 1 tablespoon neutral oil, swirling to coat. When shimmering, place patties in the pan without crowding. Cook for 3-4 minutes per side for medium-rare to medium (internal temp ~125-135°F / 52-57°C), or adjust time for desired doneness. During the last 1 minute of cooking, top each patty with 2 ounces (approx.) of thinly sliced brie, cover the pan briefly with a lid or foil to help melt the cheese. Remove patties to a resting plate and tent loosely with foil for 3-5 minutes.

While patties rest, split the brioche buns and lightly butter cut sides with the unsalted butter. Toast buttered sides in a clean skillet or on a flat top over medium heat until golden and crisp, about 1-2 minutes. Set aside.

Make aioli

In a small bowl whisk together 1 cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon tequila, 1 teaspoon lime zest, 1 teaspoon minced garlic, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until smooth and emulsified. Taste and adjust acidity or seasoning as needed. Chill until assembly (at least 10 minutes) to let flavors meld.

Prepare potatoes

Preheat oven to 425°F (220°C) if roasting, or heat oil to 350°F (175°C) if frying. Cut the russet potatoes into fries about 1/3 to 1/2 inch thick. Soak cut fries in cold water 20-30 minutes to remove excess starch, then drain and dry thoroughly on clean towels.

Cook fries

If roasting: toss dried fries with 2 tablespoons of neutral oil, spread in a single layer on a parchment-lined sheet, roast 20-30 minutes, flipping halfway, until golden and crisp. If frying: fry in batches at 350°F until golden and crisp, about 4-6 minutes per batch; drain on paper towels.

Finish fries

While still hot, transfer fries to a bowl, toss with 2 teaspoons truffle oil, 1/4 cup grated Parmesan, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, and 1 tablespoon chopped parsley if using. Keep warm until serving.

Lightly dress arugula if desired: toss the 4 cups arugula with a light drizzle of olive oil (not listed separately) and a pinch of salt to keep it bright. Place a small mound of arugula on the bottom half of each toasted brioche bun. Top with a few thin tomato slices and 3/4 tablespoon of jalapeño tomato jam per burger. Place the brie-topped wagyu patty on top of the jam and arugula. Finish with a small drizzle (about 1/4 tsp) of aged balsamic vinegar over the brie for a sweet tang.

Spread about 1.5 tablespoons of the tequila lime aioli on the inside of each top bun. Place the aioli-smeared top bun over the assembled burger. If desired, insert a toothpick to stabilize. Serve each Wagyu burger immediately with a generous portion of truffle fries on the side.

Estimated plating suggestion: 1 burger and approximately 1/2 of the truffle fries per serving.