Wagyu Bacon Bleu Smash Burger

Wagyu Bacon Bleu Smash Burger

prep

45 Min

cook

15 MIN

feeds

4

Sharp and salty bleu cheese, pickled red onion, and green leaf lettuce balance the texture to the rich wagyu beef in these elegant yet satisfying burgers. Finished off with a delicious aioli. A bold and scrumptious burger that will take your burger to the next level!

Ingredients

2 egg yolks

1-2 garlic cloves, minced

1 Tablespoon lemon juice

Pinch of cayenne

1/2 cup grape see oil or vegetable oil

1/2 cup olive oil

Kosher salt

1 large red onion, thinly sliced

1 1/2 cups of honey wine vinegar or apple cider vinegar

1 1/2 Tablespoons Kosher salt

1 1/2 Tablespoon sugar

2 pounds Wagyu ground beef, formed into 1/2 pound round balls (can use 80/20 ground beef)

4 brioche buns or your favorite bun

6-8 slices Wagyu beef bacon or pork bacon, cooked

Crumbled bleu cheese

1 large red onion, thinly sliced

1 1/2 cups of honey wine vinegar or apple cider vinegar

1 1/2 Tablespoons Kosher salt

1 1/2 Tablespoon sugar

Green leaf lettuce

2 egg yolks

1-2 garlic cloves, minced

1 Tablespoon lemon juice

Pinch of cayenne

1/2 cup grape see oil or vegetable oil

1/2 cup olive oil

Kosher salt


Instructions

wagyu smash burger

Step 1

Preheat flat top grill of griddle to medium-high heat.

Step 2

Loosely form burgers into round balls. Place round balls on griddle and press down with spatula, forming a loose patty. Salt and pepper liberally.

Step 3

Use your griddle to create a tasty crust. Grill patties until internal temperature reaches 125 °F for rare, 135 °F for medium rare, 145 °F for medium and 160 °F for well done. Flip patties halfway through cook time.

Step 4

Place green leaf lettuce on bun then patty, bacon, pickled red onion, aioli and bleu cheese crumbles.

pickled red onions

step 1

In a glass bowl or mason jar, combine vinegar, sugar, salt and sugar. Mix well. Add onions and set at room temperature for 45 to 1 hour and serve. Can be refrigerated for several days.

Aioli

step 1

Place egg yolks, garlic, lemon juice, cayenne in a bowl and mix with a whisk or fork. Mix oils together and very slowly, add the oil while mixing/emulsifying into mayonnaise consistency. Let set for 30 minutes to let flavors meld and salt to taste. Serve immediately or refrigerate for up to 2 days.