In a bowl, gently combine all Burger Patties ingredients. Form into 4 patties. Do not overwork the meat.
Prepare the Green Chile Relish: Heat Avocado oil in a saucepan over medium heat. Add Yellow onion and cook until translucent, about 8 minutes. Add Garlic and cook for 1 minute more.
Add Roasted Hatch green chiles and cook for 5 minutes. Deglaze the pan with Dry sherry, scraping up any browned bits. Simmer until the sherry is almost completely evaporated.
Stir in Lime juice and set aside to cool slightly.
Cook the Burger Patties: Grill or pan-fry patties to medium-rare. The Wagyu beef is best enjoyed less cooked.
During the last minute of cooking, place Gruyere cheese on top of each patty to melt.
Assemble the burgers: Spread Aioli on both halves of the toasted potato buns. Place a cheese-covered patty on the bottom bun, top with Arugula, Heirloom tomato, and a generous spoonful of Green Chile Relish. Cover with the top bun and serve immediately.
Ingredients
4
1.5 lbs680 gWagyu ground beef
1 tsp5 mLFleur de sel
1/2 tsp2.5 mLFreshly ground black pepper
1 tbsp15 mLAvocado oil
1 cup240 mLYellow onion-finely diced
4 cloves12 gGarlic-minced
1 lb454 gHatch green chiles-roasted, peeled, and diced
1/4 cup60 mLDry sherry
1 tbsp15 mLLime juice-freshly squeezed
44Artisan potato buns-toasted
4 slices4 slicesGruyere cheese
1/2 cup60 gArugula
1 medium1 mediumHeirloom tomato-sliced
2 tbsp30 mLAioli
Equipment
Large bowl
Saucepan
Grill or cast iron pan
Tongs
Roasting pan (for chiles)
Instructions
In a bowl, gently combine all Burger Patties ingredients. Form into 4 patties. Do not overwork the meat.
Prepare the Green Chile Relish: Heat Avocado oil in a saucepan over medium heat. Add Yellow onion and cook until translucent, about 8 minutes. Add Garlic and cook for 1 minute more.
Add Roasted Hatch green chiles and cook for 5 minutes. Deglaze the pan with Dry sherry, scraping up any browned bits. Simmer until the sherry is almost completely evaporated.
Stir in Lime juice and set aside to cool slightly.
Cook the Burger Patties: Grill or pan-fry patties to medium-rare. The Wagyu beef is best enjoyed less cooked.
During the last minute of cooking, place Gruyere cheese on top of each patty to melt.
Assemble the burgers: Spread Aioli on both halves of the toasted potato buns. Place a cheese-covered patty on the bottom bun, top with Arugula, Heirloom tomato, and a generous spoonful of Green Chile Relish. Cover with the top bun and serve immediately.
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