Luxe Burger with Wagyu Beef

Serves 2
  • 1 egg and 1 egg yolk, at room temp 
  • 1 teaspoon Dijon mustard 
  • 2 cloves garlic minced 
  • Juice of one lemon 
  • ¼ cup + ½-3/4 cup extra virgin olive oil  
  • Diamond Kosher salt 
  • 1 yellow onion  - peeled and sliced 
  • 2 tablespoons unsalted butter 
  • 2 tablespoons aged balsamic vinegar 
  • 1 pound Wagyu beef 
  • 1 teaspoon Diamond Kosher salt  
  • 6 ounces sharp cheddar, grated 
  • 2 brioche buns, lightly toasted 
  • 2 heirloom tomato slices 
  • microgreens 

 

  1. First make your aioli by placing egg, extra yolk, mustard, garlic, lemon juice, a pinch of salt, and ¼ cup olive oil in a blender. Blend to combine ingredients. Then slowly drizzle in remaining olive oil while blender continues to whirl. When the aioli is emulsified and doesn’t allow any more oil to integrate, your aioli is ready.  
  2. Warm large skillet over medium-low heat. Add butter, onions, and ¼ teaspoon salt to the pan. Allow onions to slowly caramelize, stirring occasionally. When onions are nice and tender and beginning to caramelize – add balsamic vinegar and turn flame up to medium-medium/high. Caramelize onions for a few more minutes. Season with black pepper and additional salt if needed.  
  3. Remove beef from your refrigerator and allow to come to room temp. Season ground Wagyu beef with 1 teaspoon Kosher salt and ample grilled black pepper (feel free to add shaved truffle to your meat if you’re feeling extravagant). Grill or pan fry burger over medium high grill or grill pan until medium rare. Top burger with grated cheese when cooking second side. 
  4. Layer lightly toasted brioche buns with aioli, caramelized onions, burger patty, and a thick slice of heirloom tomatoes and a scattering of microgreens.