Wagyu Beef Burger with Red Wine Caramelized Onions, and Roasted Garlic Aioli

• Meat

  • 1 lb Wagyu beef, ground

• Produce

  • 4 cloves Of garlic, large
  • 1 Onion, large

• Condiments

  • 1/3 cup Mayo

• Baking & Spices

  • 1 Pepper, fresh ground
  • 2 Salt

• Oils & Vinegars

  • 1/2 tbsp Oil

• Bread & Baked Goods

  • 3 Brioche buns

• Dairy

  • 1 Butter
  • 1/2 tbsp Butter
  • 3 Cheddar, Aged White

• Beer, Wine & Liquor

  • 2 tbsp Red wine

Found on foxvalleyfoodie.com

Description

Directions

• Spread butter onto the inside of each bun slice and lightly toast, butter side down, in 12 skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.
• Divide 1 lb of beef into three equal sections and form into round patties, being careful not to over work the meat. Press an indentation into the center of each patty to prevent it from puffing excessively during cooking.
• Season each side of the patty liberally with salt and pepper.
• Add enough butter to coat the bottom of a skillet heated to medium high and gently place in the patties once it has melted. Work in batches if necessary.
• Once in the pan, do not move the patties, or press/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.
• After ~2 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.
• Remove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking Wagyu beef will cook out all of the flavorful goodness that makes Wagyu a premium product.
• Place patty on toasted bun slathered with roasted garlic aioli, and topped with caramelized onions.
• Slice ends off of onions, cut in half and then cut into 1/8 strips.
• Add butter and oil into saute pan and heat to medium low.
• Add onions and salt to taste.
• Cook 45 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Dont raise the heat to rush the process or the flavors wont develop.
• When onions are caramelized deglaze the pan with red wine and stir liquid into onions.
• Remove onions from pan and set aside, keeping warm.
• Roast garlic cloves in oven pre-heated to 375 for 30 minutes, or until cloves are soft to the touch. Check regularly to ensure they do not overcook.
• Smash the cloves into a paste and mince with knife to ensure they are fully separated.
• Mix with 1/2 cup mayo and set aside.