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American Wagyu Cheeseburger with Caramelized Onions and Cacio e Pepe Fries Class

Chef Tucker
Cook time: 120 minutes
Servings: 2
Difficulty: Intermediate

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What you'll learn

  • Learn the technique to cut and toss potatoes into fry formation with canola oil and Balinese Truffle Salt.
  • Develop your sautéing skills to caramelize onions to perfection.
  • Pick up tips for patty preparation with seasoned ground beef and cooking it to your desired doneness.

Mise En Place

Knife
Paper Towels
Cheese Grater
Chopping Board
Saute Pan
Offset Spatula
Pan Spray
Aluminum Foil
Bowl
Sheet Tray

Shopping List

Russet potatoes, 2x

Canola oil, ½ cup

Balinese Truffle Salt, to taste

Yellow onion, 1x

Ground Wagyu beef, 1 lb

Dried oregano, 1 tsp

Dried rosemary, 1 tsp

Red chili flakes, ½ tsp

Dried thyme, ½ tsp

Garlic powder, 1½ tsp

Onion powder, 1½ tsp

Cheddar cheese, 8 oz

Parmesan, 1 oz

Pecorino, 1 oz

Tomato, 1x

Lettuce, 1 head

Unsalted butter, 3 tbsp

Brioche burger buns, 2x

Ground black pepper, 1 tbsp

Prep

  1. Preheat your oven to 375F.
  2. Cut the potatoes into FRY FORMATION. Toss with 2 tablespoons of canola oil and Balinese Truffle Salt to taste. Lay on a sprayed, foil-lined baking sheet. Cook, rotating every 15 minutes, until GBD (Golden Brown & Delicious); about 45 minutes in total.
  3. Julienne the onion.
  4. Get your medium saute pan on low heat. Add 2 tablespoons of canola oil. Add the onions and a pinch of salt. Cook the onions down until they’re caramelized, about 20 mins. Stir often or they will get crispy!
  5. Take the ground beef out of its packaging and blot dry with paper towels. Season with oregano, rosemary, chili flakes, thyme, garlic powder, onion powder, and a nice pinch of truffle salt. Let sit while you continue your prep journey!
  6. Grate the cheeses, keeping them separate. Slice the tomato and pick the lettuce.
  7. Form your meat mixture into two meat patties.

How to cook

  1. Pop 2 tablespoons of butter into your large saute pan and toast the buns until GBD. Set the buns aside and wipe out your pan.
  2. Reheat the large saute pan over high heat. Add 2 tablespoons of canola oil. Add your patties and flip often for about 5 minutes for a nice medium rare. Reduce the heat to medium, top with the grated cheddar after the final flip and cover with a pan lid to allow the cheese to melt for 30 seconds.
  3. Take the fries out of the oven and toss with the black pepper and the grated Parm & Pecorino. Season with a pinch of salt.
  4. Assemble your giant Wagyu Burger of Glory and C&P fries. DIG IN CHEF! You earned it.

From the chef

Chef Tucker here! Sizzle up the juiciest American Wagyu Cheeseburger and spice up your fries with Cacio e Pepe in this fun on-demand cooking class! 🍔🍟✨

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