Wagyu Bacon Bleu Smash Burger

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prep

45 Min

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cook

15 MIN

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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! If you would like to learn more about how to make the best burger read the Book of Burger from our BBQ Bible.

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.