American Wagyu Cheeseburger
Chef Tyler
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Author:
Chef Tyler
Servings
1-2
Prep Time
20 minutes
Cook Time
30 minutes
Hey burger lovers, Chef Tyler here! Treat yourself to an indulgent American Wagyu Cheeseburger topped with tangy Tomato Marmalade. We start with premium Wagyu beef, grill it to juicy perfection, and layer it with sharp cheddar cheese. The star? A sweet and savory tomato marmalade that adds a burst of flavor. Serve on a toasted brioche bun with crisp lettuce and enjoy a burger experience like no other!🍔🍅
Ingredients
- 2 russet potatoes
- 2 oz canola oil
-
S&P Seasoning or Balinese Truffle Salt, to taste
-
1 pint cherry tomatoes
-
1 head gem lettuce
- 1 shallot
-
5 ounces semi-hard artisanal cheese
-
1 pound ground Wagyu beef
-
1 jar Truffle Gastrique
-
2 tablespoons unsalted butter
- 2 brioche buns
- Cutting board
- 1 saute pan
- 1 large saute pan with lid
- Mixing bowl
- Cheese grater
- Metal spatula
- Knife
- Pan spray
- Tablespoon measure
- 2 aluminum foil-lined sheet trays
MISE EN PLACE 🔪
Directions
15 minutes Before Cooking
Preheat your oven to 375F and spray your foil-lined sheet trays with nonstick cooking spray.
PREP 🥒
Wash and quarter the potato lengthwise, then cut each quarter lengthwise twice more to make ½ inch-thick wedges.
Transfer to a large mixing bowl and toss with half of the canola oil and a pinch of S&P Seasoning or Balinese Truffle Salt.
- Spread the steak fries on the greased trays, leaving space between each fry.
- Bake, rotating the pan every 15 minutes, until cooked through and crispy, about 45 minutes.
- Wash and halve the cherry tomatoes. Wash and chiffonade the lettuce.
- Haché, or finely mince, the shallot to make about 1 tablespoon minced shallot. Halve the hamburger buns.
- Grate the cheese on the largest side of a box grater.
- Remove the beef from the package, pat dry with paper towels, and form into two 8 oz hamburger patties.
HOW TO COOK 🍳
To make the truffle tomato marmalade, stir together the shallot, cherry tomatoes, and truffle gastrique in a saute pan over medium-high heat until thick and jammy, about 6 minutes. Set aside.
- In the large saute pan over medium-low heat, melt 2 tablespoons butter. When the butter begins to bubble, gently toast the brioche buns until golden brown and delicious. Remove the buns from the pan and set them aside.
- Clean the pan and return it to the stove over high heat.
Add the remaining canola oil. When the oil begins to smoke, season the burger patties with S&P Seasoning or Balinese Truffle Salt and add them to the pan. Continue to cook over medium high heat for about 5 minutes, flipping from time to time, until medium rare.
- Top the patties with the grated cheese, turn the heat to medium, and cover.
- Allow the burgers to cook, covered, until the cheese has melted, about 30 seconds.
- Remove the lid and transfer the patties to a cutting board.
- Plate up the burgers on the toasted brioche buns, top with some of that truffle tomato marmalade, chiffonade lettuce, and top with the final bun. Plate the burgers alongside those beautiful steak fries and dig in!