Fox Burger Recipe

Form and season patty

Gently form the 8 oz Wagyu blend into a loose patty about 3/4–1 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center with your thumb to prevent doming. Combine the salt, black pepper, paprika, garlic powder, onion powder, and cayenne in a small bowl and sprinkle evenly on both sides of the patty just before cooking.

Blacken and cook

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs neutral oil and swirl. Place the seasoned patty in the skillet and sear without moving for 2.5–3 minutes to develop a dark crust (blackened). Flip and cook 2.5–3 minutes for medium-rare to medium (internal temp ~125–135°F / 51–57°C). Reduce heat to medium-low in the last minute if the exterior is darkening too fast. Remove patty and let rest 5 minutes tented lightly with foil.

While the patty rests (or start earlier if you prefer), heat a medium skillet over medium-low. Add butter and 1 tsp olive oil. Add the thinly sliced onions and 1/4 tsp salt. Cook slowly, stirring every 2–3 minutes, until softened and golden brown, about 20–25 minutes. If onions dry out, add a splash of water. Stir in 1/2 tsp brown sugar halfway through to accelerate browning if desired. In the final minute, add 1 tsp balsamic vinegar to deglaze and concentrate flavor. Remove from heat and keep warm.

In a small bowl, combine the 3 oz goat cheese with minced chives, parsley, thyme, lemon juice, olive oil, and a pinch of black pepper. Mash with a fork until smooth but still slightly textured. If the goat cheese is very firm, let it sit at room temperature 10–15 minutes first or loosen with up to 1/2 tsp more olive oil.

Toast the brioche bun: Butter the cut faces lightly with 1/2 tsp butter and toast on a hot pan or griddle until golden, about 45–60 seconds per side. On the bottom bun, spread a generous layer (about 2 tbs) of the herb goat cheese. Top with several tablespoons of warm caramelized onions. Place the rested Wagyu patty on the onions. Mound the arugula on top of the patty (about 1 cup, lightly packed). Drizzle 2 tbs balsamic reduction over the arugula (or on the bun crown if preferred). Close with the top bun and press gently to marry flavors.

Serve immediately while the burger is warm. Optional: serve with pickles or fries on the side.