The Boss Man, The CEO, The Executive… Call it what you will, but say it with respect. This week, Chef Tom goes next level with this Wagyu Burger, featuring a whipped beef bone marrow spread, house-made pickled onions, melting Raclette cheese and a sweet & spicy BBQ Jam ALL cooked on Fusion griddle!
WHAT YOU’LL LOVE
- Whipped bone marrow spread: Roasted marrow and its rendered fat, whipped with thyme and smoked salt, turns into a rich spread for toasting the buns.
- Covered griddle sear: A metal pan over the patties traps heat and builds a crust on the griddle while the marbled wagyu stays juicy.
- Raclette melted separately: Melting the cheese on parchment first lets it drape over the patties in one smooth sheet.
- Pickled onions and BBQ jam: Quick red onion pickles and a raspberry-jalapeño barbecue jam add tang and sweet heat against the rich beef.
Wagyu Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
1612
Treat yourself to a Wagyu Burger like no other! Chef Tom has crafted a masterful recipe, with whipped beef bone marrow spread, pickled onions made with love, Raclette cheese that melts in your mouth, and a sweet & spicy BBQ Jam. Taste the next level of flavor!
Ingredients
- 2 lb ground wagyu beef
-
Cattleman’s Grill California Tri-tip Seasoning
- 1/2 lb Raclette cheese
- 4 brioche buns
- Boston Bibb lettuce
- Heirloom tomatoes
- 2 lb beef bone marrow bones, cross-cut
- 1 tbsp fresh thyme leaves
-
Noble Saltworks Cherry Smoked Flaked Finishing Salt, to taste
-
1/4 cup Holmes Made Raspberry Jalapeño Fruit Spread
-
2 tbsp Big Rick’s Original BBQ Sauce
- 1/2 large red onion, sliced thin
- 3/4 cup water
- 3/4 cup white wine vinegar
-
1 1/2 tsp Noble Saltworks Cherry Smoked Flaked Finishing Salt
-
1/2 tsp smoked turbinado sugar
- 1/4 tsp red pepper flakes
- 1 clove garlic, smashed
For the whipped marrow:
For the BBQ Jam:
For the Pickled Red Onions:
Directions
- To make the Pickled Red Onions, place the sliced onions in a pint sized mason jar. Combine the remaining ingredients in a sauce pan and bring to a boil. Remove from heat and pour over the onions. Place a lid on the jar and store refrigerated.
Preheat your Fusion over medium heat.
- Place a sheet of foil on the griddle, turning up the sides. Place the cross-cut beef bone marrow bones on the foil. Cover with a metal pan and roast until the marrow is tender, flipping halfway through the process. Remove from the griddle Remove the marrow from the middle of the bones and combine with the fat accumulated in the foil. Place in a small bowl and refrigerate until solid.
- Place the cooled beef fat and marrow in a small food processor along with the fresh thyme and smoked salt. Process until smooth and lightened in color. Store in the refrigerator for up to one week.
- Form the 2 lb ground wagyu beef into 4 equal sized patties. Refrigerate.
Season the beef patties with Cattleman’s Grill California Tri-tip Seasoning, ground finely with the Kala Crush Grinder. Spray the surface of the Fusion with Spray Duck Fat. Place the burgers on the griddle. Cover with a metal pan to trap in the heat. When a nice crust is formed, flip the burger and continue cooking covered.
- Place the raclette cheese on a sheet of parchment paper on the grill to melt the cheese. After flipping the burger patties, top them with the melted cheese.
- Spread the whipped bone marrow spread on the brioche buns. Toast the brioche buns until toasted. Remove and set aside.
- Combine the ingredients for the BBQ Jam and mix well.
- To build the burgers, spread the bottom brioche bun with the BBQ Jam. Top with Boston lettuce and a slice of tomato. Then add the wagyu burger patty, topped with the cheese and pickled red onion. Finish the Wagyu Burger with the top brioche bun.
Recipe Note
Recipe FAQ
Why use ground wagyu for burgers?
Wagyu is heavily marbled, so the patties stay juicy and rich. Because the fat is so abundant, keep the patties cold until they hit the griddle so they hold their shape.
Why roast the marrow bones under a metal pan?
Covering the bones traps heat and steam, which softens the marrow until it's tender enough to scoop out. Flipping them halfway through cooks the bones evenly on the foil-lined griddle.
Why combine the marrow with the rendered fat before whipping?
The fat that collects in the foil carries a lot of roasted flavor. Chilling it with the marrow until solid, then processing it with thyme and smoked salt, gives a smooth, light-colored spread.
Why cover the burgers with a metal pan while they cook?
The pan holds in heat and steam, so the tops of the patties cook while the bottoms form a crust, which means the burgers cook through quickly without drying out.
What internal temperature should the burgers reach?
Ground beef needs to reach 160°F. Check the center of each patty with an instant-read thermometer, since the covered sear browns the surface before the middle is done.
Why melt the raclette on parchment before putting it on the burgers?
Melting it on its own sheet makes it easy to slide the cheese onto each patty in one piece, instead of watching it run through the griddle.
Why make quick-pickled red onions?
A hot vinegar brine poured over sliced onions softens them and adds a bright, tangy crunch that cuts through the rich marrow and wagyu. Keep the jar refrigerated.
How long does the marrow spread keep?
Stored in the refrigerator, it keeps for up to one week.
How indoor-friendly is this recipe?
5 out of 5. A large cast iron skillet or flat-top on the stovetop handles the marrow, patties, cheese, and buns the same way the Fusion griddle does here.
Recipe Highlights
Whipped marrow spread: Adds a rich, savory layer to the buns.
Covered griddle sear: Builds a crust and cooks the patty through.
Melted raclette sheet: Drapes smoothly over each burger.
Pickled onions and BBQ jam: Cut the richness with tang and sweet heat.
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Nutrition
Nutrition
- Nutrition Serving Size
- 19.09 oz
- per serving
- Calories
- 1612
- Carbs
- 76 grams
- Protein
- 102 grams
- Fat
- 100 grams
- Sodium
- 3529 milligrams
