Wyld Style Burger Recipe

Render bacon

Cut bacon into 1/2-inch pieces. In a medium skillet over medium heat, add bacon and cook, stirring occasionally, until fat renders and pieces are brown and slightly crisp, about 8–10 minutes.

Sauté aromatics

Using a slotted spoon, transfer most of the cooked bacon to a bowl leaving about 1–2 tablespoons of bacon fat in the skillet. Add the diced onion and cook over medium-low heat until soft and translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer jam

Return the bacon to the skillet. Stir in brown sugar, apple cider vinegar, balsamic vinegar, water, and cracked black pepper. Reduce heat to low and simmer gently, stirring occasionally, until mixture is thick and jammy, about 10–12 minutes. If mixture looks too dry, add a teaspoon of water at a time. Taste and adjust seasoning. Remove from heat and let cool slightly; the jam will thicken further as it cools.

In a small bowl combine mayonnaise, mashed black garlic, Dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth and uniform in color. Taste and adjust salt or lemon as needed. Refrigerate until assembly.

Form patties

Divide the wagyu beef blend into two equal portions (about 8 oz each). Lightly shape into patties roughly 3/4-inch thick, making a slight dimple in the center of each to prevent doming while cooking. Do not overwork the meat.

Season

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

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When the oil is shimmering, add the patties (work in batches if necessary). For medium-rare, cook 3–4 minutes per side; for medium, 4–5 minutes per side. During the last 1 minute of cooking, top each patty with two slices of Gruyère. Cover the pan briefly or spoon a tablespoon of hot pan liquid over the cheese to help it melt.

Rest patties

Transfer cooked patties to a plate and loosely tent with foil. Rest 3–4 minutes while toasting buns and preparing assembly.

Toast buns

Spread softened butter on cut sides of the brioche buns. In a separate skillet or the same pan wiped clean, toast buttered cut sides over medium heat until golden brown, about 1–2 minutes. Remove from heat.

Assemble burger

Spread a generous tablespoon of black garlic dijonnaise on the bottom bun. Place a leaf of lettuce on the sauce, then the Gruyère-topped wagyu patty. Spoon 1–2 tablespoons of warm bacon jam over the cheese. Add a couple tomato slices and red onion rings (and pickles if using). Spread a thin layer of dijonnaise or a smear of bacon jam on the top bun, then close the burger.

Finish

Season tomato lightly with salt and pepper if desired. Serve immediately while hot.