Gourmet Wagyu Burger

A gourmet and flavorful burger offering – a well-seasoned wagyu beef patty with Muenster cheese served on a French roll with shallot panceta leek hash, spring mix, sliced tomatoes, pickles,  basil pesto aioli and cherry vinaigrette.

Cuisine: Burger

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A gourmet and flavorful burger offering – a well-seasoned wagyu beef patty with Muenster cheese served on a French roll with shallot panceta leek hash, spring mix, sliced tomatoes, pickles,  basil pesto aioli and cherry vinaigrette.

Gourmet Wagyu Burger

Ingredients

4 ozWagyu Burger Patty

1 tspBurger Seasoning Blend, Sub Recipe

1 eaFrench Roll

2 ozShallot Pancetta Leek Hash, Sub Recipe

1 eaMuenster Cheese

½ cupSpring Mix

3 eaBread & Butter Pickles

1 eaTomato, 5x5 3/8” slice

1 ozCherry Vinaigrette

1 ozBasil Pesto Aioli

BURGER SPICE BLEND, SUB RECIPE

½ tspGround Black Pepper

1 tspKosher Salt

1 tspBrown Sugar

1 tspGarlic

1 tspOnion Granulated

1 tspCumin

1 tspLitehouse® Freeze Dried Parsley

1 tspChili Powder

½ tspDry Mustard

SHALLOT PANCETTA LEEK HASH, SUB RECIPE

1 tspBasil Finely chopped

1 tspLitehouse® Freeze Dried Thyme

1 ozShallot Sliced

1 ozPancetta

1 ozLeeks Shredded

1 ozOlive or Blended Oil

½ tspKosher Salt

Directions

BURGER SPICE BLEND

Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.

SHALLOT PANCETTA LEEK HASH

Heat the oil in sauce pan on MEDIUM-HIGH heat then add the leeks, shallots, pancetta and salt. Let the ingredients cook for 5 minutes or until all the ingredients start to caramelize.Add the basil and garlic, then deglaze pan with the cherry vinaigrette dressing until the liquid has evaporated. Remove from ingredients from heat and bring the hash down to 40°F then place on the kitchen line for service.

GOURMET WAGYU BEEF PROCEDURES

Season the wagyu burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes on per side until appropriate temp is reached: Rare: 120-125°F, 3 minutes per side; Medium Rare: 130-135°F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.Cut the French roll in half and toast in vertical toaster or flat top. Place the toasted sides of the roll up on the plate or packaging.Spread the pesto aioli on the toasted top and bottom roll.Place the pickles on the bottom bun.Place the tomato on the pickles.Place the Muenster on top of the burger patty, then place the burger patty with cheese on the tomato.Toss the spring mix with the cherry vinaigrette and place on toasted top bun.Place the shallot pancetta leek hash on the burger patty. The burger can be served open face or topped with the top bun.