Mushroom & Caramelized Onion American Wagyu Cheeseburgers
Print RecipeServings: 3 servings
Flavorful, Juicy Wagyu Cheeseburgers, is there anymore to say?
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Recipe Multiplier
- 1 lb 1 lb Wagyu Ground Beef
- ¼ lb 1/4 lb Mushrooms sliced
- 1 ea 1 ea medium Onion sliced
- 2 tbsp 2 Tbl Garlic Confit Oil
- 3 oz 3 oz Vermont Sharp Cheddar Cheese
- 6 tbsp 6 Tbl Garlic Aioli Spread
- 3 ea 3 ea Brioche Buns
- Salt & Black Pepper
Instructions
- Prepare the Garlic Confit Oil ahead of time.
- Prepare the Garlic Aioli ahead of time.
- Start your grill to get pre heated.
- Divide the Wagyu Ground Beef into (3) ⅓ lb patties. Season with Salt & Black Pepper
- Slice the Onions and Mushrooms
- Slice the Vermont Sharp Cheddar Cheese
Grilling the Burgers
- On a cast iron plate for the Kamado Joe or a cast iron pan, add some garlic confit oil to the surface.
- Once the oil is heated add the onions and mushrooms. Saute them until onions are caramelized and mushrooms are cooked to your liking.
- Remove them from the cast iron surface.
- Cook the burgers on the flat cast iron plate. Cooking on the cast iron plate will create a nice crust on the burgers. (You can cook on an open grill grate if you would like.)
- Flip them after a couple of minutes.
- Add the Vermont Sharp Cheddar Cheese
- Continue to cook to your temperature you like. I would recommend medium rare @ 130° for a Wagyu burger. Pull at 120-125° to keep from overcooking. The temperature will rise as it rests.
- Toast the Brioche Buns over the fire.
- Assemble the burgers with Garlic Aioli, Tomato, Pickles, the caramelized Onions and Mushrooms and top with the Wagyu Cheeseburger.
- Enjoy!