Wagyu Beef Burger
Fig and Caramelized Onion Jam, White Cheddar and Yukon Gold French Fries
Wagyu beef is the Japanese breed of steer used to produce the prized Kobe steaks. There are many amazing ranchers in the U.S. that produce excellent Wagyu beef with comparable quality. All natural grass-fed beef makes an excellent substitution.
Serves 6 / Total Time:
Make the jam:
- Heat a large saucepan over high heat. Add the onions, stirring vigorously. As soon as the onions begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes of so.
- Add the figs and the Pinot Noir and simmer over medium heat until all of the wine is absorbed and the fig and onions have cooked into a thick, yummy jam.
Make the fries:
- Prepare the grill for direct cooking over medium-high heat. Shape the burgers into 6 equal portions, making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
- Grill the patties, turning once, until cooked to desired doneness. During the last minute of grilling place a slice of cheese (if using) on each patty and toast the rolls, cut-side down. Place the burgers on the buns and top with 2 to 3 tablespoons jam. Serve immediately with the fries.
Make the burgers:
- Preheat grill. Shape burgers into 6- to 8-ounce portions and season liberally with salt and pepper.
- Grill burgers to desired temperature, add slices of white cheddar (if using) to melt, and place on the Burger Rolls, topping with 2-3 tablespoons of the fig and onion jam. Serve with Yukon Gold French fries.