Wagyu Smash Burgers
MAKES 4 BURGERS
PREP TIME: 2 HOURS
COOK TIME: 30 MINS
Ingredients
FOR THE BURGER SAUCE
3 TBSP MAYONNAISE (I USED KEWPIE)
1 TBSP TOMATO SAUCE
½ TBSP HOT ENGLISH MUSTARD
2-3 PICKLES, FINELY CHOPPED
½ TBSP PICKLE BRINE
1 TSP WORCESTERSHIRE SAUCE
½ TSP TABASCO
CRACK SALT & PEPPER
FOR THE SAUTÉED ONION
2 LARGE BROWN ONIONS, THINLY SLICED WITH A KNIFE OR MANDOLIN
25G BUTTER
CRACK SALT & PEPPER
1-2 TBSP BALSAMIC VINEGAR
FOR THE BURGERS
4 TOSCANO FRENCH BRIOCHE BURGER BUNS, TOASTED IN BUTTER
4 TBSP BURGER SAUCE, 1 PER BURGER
4 WAGYU BURGER PATTIES, 1 PER BURGER
4 PIECES SWISS CHEESE, 1 PER BURGER
4 TBSP SAUTÉED ONION, 1 PER BURGER
2 TOMATOES OF CHOICE, THINLY SLICED
ROUGHLY 8 PICKLES/BURGER STACKERS (2 PER BURGER)
TORN PIECES OAK LEAF LETTUCE
FOR THE FRIES (OPTIONAL OR STORE BOUGHT)
5 POTATOES, THINLY SLICED LONGWAYS INTO FRIES
1.5L NEUTRAL OIL
2 TSP FLAKEY SEA SALT
Equipment
DEEP POT
BBQ OR LARGE SAUCEPANS
MIXING BOWLS
SPATULA
Method
SUBMERGE/SOAK THE SLICED POTATOES IN ICE WATER FOR 2 HOURS. STRAIN THEN PAT WITH A PAPER/TEA TOWEL TO DRY/REMOVE EXCESS STARCH.
PLACE ALL INGREDIENTS FOR THE BURGER SAUCE INTO A BOWL AND STIR TO COMBINE. SET ASIDE.
IN A MEDIUM SAUCEPAN, MELT BUTTER OVER MEDIUM HEAT. ADD YOUR ONIONS, SAUTÉING FOR 5 OR SO MINUTES UNTIL SOFTENED AND FRAGRANT. ADD BALSAMIC, COOKING FOR ANOTHER 2 MINUTES UNTIL GOLDEN. REMOVE FROM HEAT AND SET ASIDE.
REMOVE BURGER BUNS FROM PACKAGING AND SET ASIDE.
PREPARE OTHER BURGER FILLING INGREDIENTS AND SET ASIDE.
EITHER ON A BBQ OR IN A PAN, HEAT A TABLESPOON OF EVOO OVER MEDIUM/HIGH HEAT.
COOK YOUR WAGYU BURGER PATTIES FOR 2-3 MINUTES ON ONE SIDE BEFORE FLIPPING. ADD YOUR SLICE OF CHEESE ON TOP OF EACH PATTY AND COOK FOR ANOTHER MINUTE OR TWO TO MELT THE CHEESE. REMOVE FROM HEAT.
TOAST BURGER BUNS IN A KNOB OF BUTTER UNTIL GOLDEN AND CRISPY. REMOVE FROM HEAT.
AT THE SAME TIME, HEAT 1.5L NEUTRAL OIL IN A DEEP POT. USE A THERMOMETER TO COORDINATE TEMPERATURE FOR FRYING. ONCE THE OIL REACHES ROUGHLY 160 DEGREES, ADD IN BATCHES, FRYING FOR 5-8 MINUTES BEFORE REMOVING. MAKE SURE NOT TO OVERCROWD THE PAN. NEXT, HEAT OIL TO 180 DEGREES AND FRY AGAIN IN BATCHES FOR ANOTHER 2-3 MINUTES UNTIL GOLDEN AND CRISPY. REMOVE FROM OIL, PLACE INTO A LARGE BOWL, SALT AND TOSS TO COAT. SET ASIDE.
TO ASSEMBLE BURGERS, ADD A SPOONFUL OF THE BURGER SAUCE TO THE BASE AND SPREAD. NEXT ADD A PATTY WITH MELTED CHEESE, THEN SAUTÉED ONION, TOMATO, PICKLE AND LETTUCE TO FINISH. FINISH WITH THE BURGER BUN TOP AND A SERVING OF THE FRIES.
