Gruyere Wagyu Burger

Indulge in the epitome of culinary luxury with our Gruyère Wagyu Burger, a symphony of flavors crafted to tantalize your taste buds. Sink your teeth into the exquisite tenderness of Wagyu beef, renowned for its rich marbling and unmatched succulence, perfectly seared to juicy perfection. Nestled between two toasted brioche buns, this burger is elevated to extraordinary heights with the creamy, nutty notes of Gruyère cheese melting luxuriously over the beef, creating a harmony of textures and flavors that will leave you craving more with every bite. Experience gourmet bliss with every mouthwatering moment as each savory sensation takes you on a journey of unparalleled gastronomic delight.

Ingredients:

1 tablespoon vegetable oil

1 yellow onion cut in half and then sliced

1/2 teaspoon chopped fresh thyme

4 patties Back Creek Wagyu Steak Burgers

1/4 cup Dijon mustard

Kosher salt and ground black pepper 4 slices Gruyere

4 tablespoons butter, optional 4 brioche hamburger buns

4 leaves green leaf lettuce, trimmed 1 tomato, sliced

Desired condiments, for serving

Directions:

1. Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.

2. Divide wagyu into 4 equal patties (see Cook's Note).

Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.

3. Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.

4. Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.