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American Wagyu Cheeseburger with Tomato Marmalade Class

Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Advanced
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What you'll learn

  • Learn to appreciate how the quality of the beef affects the flavor and texture of making this cheeseburger extraordinary.
  • Discover the importance of balance between sweet, tangy, and savory flavors to make a fine-tasting burger.
  • Acquire essential grilling tricks to cook your burger to perfection and sauce-making techniques for the ultimate marmalade consistency.

Mise En Place

Knife
Cheese Grater
Measuring Spoons
Chopping Board
Saute Pan
Offset Spatula
Pan Spray
Aluminum Foil
Spoon
Bowl
Sheet Tray

Shopping List

Russet potatoes, 2x

Canola oil, 2 oz

Balinese Truffle Salt, to taste

Cherry tomatoes, 1 pint

Gem lettuce, 1 head

Shallot, 1x

Brioche buns, 2x

Semi-hard artisanal cheese, 5 oz

Ground Wagyu beef, 1 lb

Truffle Gastrique, 1 jar

Wildflower honey, 2 tbsp

Sherry vinegar, 2 tbsp

Chopped Truffle Carpaccio, ½ tsp

Unsalted butter, 2 tbsp

Prep

  1. Preheat your oven to 375F and spray your foil-lined sheet trays with nonstick cooking spray.
  2. Wash and quarter the potato lengthwise, then cut each quarter lengthwise twice more to make ½ inch-thick wedges.
  3. Transfer to a large mixing bowl and toss with half of the canola oil and a pinch of Balinese Truffle Salt.
  4. Spread the steak fries on the greased trays, leaving space between each fry.
  5. Bake, rotating the pan every 15 minutes, until cooked through and crispy, about 45 minutes.
  6. Wash and halve the cherry tomatoes. Wash and chiffonade the lettuce.
  7. Haché, or finely mince, the shallot to make about 1 tablespoon minced shallot. Halve the hamburger buns.
  8. Grate the cheese on the largest side of a box grater.
  9. Remove the beef from the package, pat dry with paper towels, and form into two 8 oz hamburger patties.

How to cook

  1. In a small saucepan, combine the honey and sherry vinegar. Bring to a simmer. Add the chopped truffles. This is a truffle gastrique.
  2. To make the truffle tomato marmalade, in a large saute pan over medium high heat, stir together the shallot, cherry tomatoes, and truffle gastrique. Cook until thick and jammy, about 6 minutes. Set aside.
  3. In the large saute pan over medium-low heat, melt 2 tablespoons butter. When the butter begins to bubble, gently toast the brioche buns until golden brown and delicious. Remove the buns from the pan and set them aside.
  4. Clean the pan and return it to the stove over high heat.
  5. Add the remaining canola oil. When the oil begins to smoke, season the burger patties with Balinese Truffle Salt and add them to the pan. Continue to cook over medium high heat for about 5 minutes, flipping from time to time, until medium rare.
  6. Top the patties with the grated cheese, turn the heat to medium, and cover.
  7. Allow the burgers to cook, covered, until the cheese has melted, about 30 seconds.
  8. Remove the lid and transfer the patties to a cutting board.
  9. Plate up the burgers on the toasted brioche buns, top with some of that truffle tomato marmalade, chiffonade lettuce, and top with the final bun. Plate the burgers alongside those beautiful steak fries and dig in!

From the chef

Chef Tyler here! Become the grill master of your home kitchen! I will walk you through each step to grill beef sliders like a professional, paired with our signature special hamburger sauce!

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