Wine Country Burger
Yield
serves 4
RECIPE Ingredients
- 2 tablespoons olive oil
- 3 medium yellow onions, thinly sliced
- 3 tablespoons butter
- ⅓ cup full-bodied dry red wine, such as Cabernet Sauvignon
- ⅓ cup mayonnaise
- 3 tablespoons finely chopped soft herbs, such as tarragon, dill, chervil, and/or thyme
- 1 teaspoon fresh lemon juice
- ½ cup finely grated Gruyere + 4 slices Gruyere cheese
- 4 Wagyu Burgers
- Coarse salt & freshly ground black pepper
- Microgreen sprouts
- 4 brioche buns, split
- 2 tablespoons butter, softened (optional)
Recipe notes
For this easy recipe, we pair our ground Wagyu with pears, arugula, and mild Raclette in a bite-sized burger that's perfect for parties.
RECIPE Preparation
- Make the onions: Heat olive oil in a large skillet over medium-high flame. Add onions and sauté until they begin to soften. Reduce heat to medium-low and continue to cook, stirring occasionally, until onions are caramel brown in color, about 30-40 minutes. Raise heat to medium-high. Stir in red wine, scraping up any browned bits on the bottom of the pan; simmer until wine is absorbed, about 5 minutes. Remove from heat and set aside.
- In a small bowl, stir together mayonnaise, chopped herbs, and lemon juice until well mixed. Taste for seasoning and add salt & pepper, if needed. Cover with plastic wrap and store in fridge until needed.
- Make the cheese crisps: Heat a large non-stick skillet over medium-high heat. Sprinkle grated Gruyere in four thin, even circles in the pan. When cheese is fully melted, lacy throughout, and starts to lightly brown, carefully remove from pan with an offset spatula and cool on a flat surface. Crisps will stiffen up as they cool.
- Season both sides of each patty with salt and pepper. Cook your patties to desired doneness (we recommend medium-rare), using a hot oiled grill or pre-heated, lightly-greased cast iron pan. Just before patties are finished cooking, place a slice of Gruyere cheese atop each one and cover until melted, about 45 seconds.
- Allow patties to rest on a cutting board, for about 5 minutes. While resting, toast buns and butter if desired. Dress buns with herb mayo and a generous portion of red-wine-braised onions. Add burger. Top with microgreens and top bun. Serve with your favorite burger side dish – for this burger we like shoestring fries with a little Parmesan and truffle flavored oil. (And your favorite wine, of course.)
Recipe Tips: To melt cheese faster, add a tablespoon of water to the pan before covering. If you can’t find microgreens, try baby arugula or baby spring mix. The onions, herb mayo, and cheese crisps can be made a day ahead. Store crisps in an airtight container separated by parchment. Gently heat onions before serving.
