This Wagyu beef burger boasts the unmistakable buttery sweetness of tender Wagyu beef which is complimented by the robust flavor of red wine caramelized onions, and nicely contrasted by the salty taste of aged white cheddar, and creamy roasted garlic aioli.
I’m not going to beat around the bush. This was the best burger I have ever had. Period. And I have spent a LOT of time perfecting homemade burgers.
I’d like to think I know a thing or two about making burgers. I once made burgers everyday for 6 months straight in an effort to perfect the art of gourmet burgers. I thought I tried everything: corn fed beef, grass fed beef, store ground beef, grinding it myself… but using Wagyu beef brings gourmet burgers to a whole new level!
I have been fortunate enough to partner with Morgan Ranch for this post, purveyors of America’s highest quality beef: American Wagyu Beef. Morgan Ranch is an environmentally sustainable, family owned and operated cattle ranch in Nebraska’s Sand Hills, and they own one of the largest Wagyu herds in America. What makes their beef so absolutely spectacular is the incredible marbling that results from the generations of selective breeding. Their focus is on consistently producing the genes needed to give Wagyu cattle the ability to express marbling and produce the types of fatty acids that creates it’s characteristic umami flavor. It is unlike ANYTHING you will find at your local grocery store.
Not only does the intense marbling produce the most tender, flavorful, beef you have ever had the opportunity to place upon your palate, it is actually healthier than conventional beef because the unique marbling characteristics serves to improve the ratio of monounsaturated fats to polyunsaturated fats. However, that flavor…
Within hours of FedEx presenting me with my shipment of Wagyu beef from Morgan Ranch, I had my ground beef thawed on the counter-top and ready to cook! Like a child waiting for the sun to rise on Christmas morning, I could not wait to sink my teeth into my first Wagyu beef burger patty, and it didn’t disappoint! The tender patty melted in my mouth as a remarkable buttery sweetness quickly coated my taste buds. I was so excited to make this burger I even made a special trip to a local restaurant to ask if I could purchase a couple of their amazing Brioche buns. Despite their puzzled expressions, they were happy to oblige. I was pulling all the stops for my Wagyu Beef Burger with Red Wine Caramelized Onions, and Roasted Garlic Aioli!
When cooking with Wagyu, I do have some tips I highly recommend following. First and foremost, do not overcook the meat! This means, don’t go past medium rare, in my opinion. If you like your beef well done, there is no point in spending the money on this premium quality beef, the exceptional flavor nuances will be long cooked out before it ever reaches your mouth.
Additionally, if making a burger, only work the patty as much as necessary to shape it. Overworking the ground meat will cause it to compact and get tough when cooked.
Finally, simple is best. The purpose of buying Wagyu beef is to enjoy the exceptional beef flavor that is unique to this breed. Don’t drown it out in a circus of flavors, toppings, seasonings, and condiments.
Now, are you as excited about their beef as I am? If so, make sure you head over to Morgan Ranch and place an order for your favorite steak, roast, or ground beef. Whether it is for a special occasion, or just to indulge, I highly recommend it!
Wagyu Beef Burger with Red Wine Caramelized Onions, and Roasted Garlic Aioli
- 3 Brioche Buns
- 1 lb ground Wagyu Beef
- Fresh Ground Pepper
- 3 sliced Aged White Cheddar
Red Wine Caramelized Onions
- 1 large onion
- 1/2 tbsp butter
- 1/2 tbsp oil
- 2 tbsp red wine
Roasted Garlic Aioli
- 4 cloves large of garlic
- 1/3 cup Mayo
- Spread butter onto the inside of each bun slice and lightly toast, butter side down, in 12" skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.
- Divide 1 lb of beef into three equal sections and form into round patties, being careful not to over work the meat. Press an indentation into the center of each patty to prevent it from puffing excessively during cooking.
- Season each side of the patty liberally with salt and pepper.
- Add enough butter to coat the bottom of a skillet heated to medium high and gently place in the patties once it has melted. Work in batches if necessary.
- Once in the pan, do not move the patties, or press/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.
- After ~2 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.
- Remove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking Wagyu beef will cook out all of the flavorful goodness that makes Wagyu a premium product.
- Place patty on toasted bun slathered with roasted garlic aioli, and topped with caramelized onions.
Red Wine Caramelized Onions
- Slice ends off of onions, cut in half and then cut into 1/8" strips.
- Add butter and oil into saute pan and heat to medium low.
- Add onions and salt to taste.
- Cook 45 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Don't raise the heat to rush the process or the flavors won't develop.
- When onions are caramelized deglaze the pan with red wine and stir liquid into onions.
- Remove onions from pan and set aside, keeping warm.
Roasted Garlic Aioli (Prepare while onions caramelize)
- Roast garlic cloves in oven pre-heated to 375 for 30 minutes, or until cloves are soft to the touch. Check regularly to ensure they do not overcook.
- Smash the cloves into a paste and mince with knife to ensure they are fully separated.
- Mix with mayo and set aside.
If you enjoyed reading my Wagyu Beef Burger with Red Wine Caramelized Onions, and Roasted Garlic Aioli recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.