Wagyu Burgers Grilled in Duck Fat on Arteflame Grill

Introduction

Wagyu beef is known for its rich marbling and unparalleled flavor, and grilling it in duck fat elevates it to a whole new level of indulgence. The combination of these luxurious ingredients, perfectly seared on the Arteflame grill, results in an unforgettable burger experience.

Ingredients

• 2 lbs Wagyu ground beef
• 4 tablespoons duck fat
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 brioche buns, toasted
• 4 slices of aged cheddar cheese
• 1 red onion, thinly sliced
• 1 large tomato, sliced
• Lettuce leaves
• 4 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• Pickles for garnish

Instructions

Preparing the Grill

1. Fire up the grill: Heat your Arteflame grill to get it ready for grilling. Ensure the center grill grate reaches over 1,000°F for optimal searing.

Preparing the Wagyu Patties

2. Form the patties: Divide the Wagyu ground beef into 4 equal portions and gently form into patties about 3/4 inch thick. Be careful not to overwork the meat to keep the texture tender.
3. Season the patties: Sprinkle both sides of the patties with salt and freshly ground black pepper.

Grilling the Wagyu Burgers

4. Melt the duck fat: Add 2 tablespoons of duck fat to the flat cooktop griddle, spreading it evenly over the surface.
5. Sear the patties: Place the patties on the center grill grate and sear for 2-3 minutes on each side to lock in the juices and develop a rich crust.
6. Finish cooking: Move the patties to the flat cooktop griddle. Cook for an additional 3-5 minutes, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.
7. Melt the cheese: During the last minute of cooking, place a slice of aged cheddar on each patty and allow it to melt.

Preparing the Buns and Toppings

8. Toast the buns: Place the brioche buns cut-side down on the outer edge of the flat cooktop and toast until golden brown.
9. Make the sauce: In a small bowl, mix mayonnaise, Dijon mustard, and Worcestershire sauce.

Assembling the Burgers

10. Assemble the burgers: Spread the sauce on the bottom halves of the toasted buns. Place a lettuce leaf on each, followed by a Wagyu patty, tomato slice, red onion, and pickles. Top with the other half of the bun.

Tips

• Rest the burgers: Let the burgers rest for 5 minutes after removing them from the grill to allow the juices to redistribute.
• Duck fat: Using duck fat adds a rich, savory flavor that pairs perfectly with the buttery texture of Wagyu beef.
• Temperature control: Keep a close eye on the grill’s heat zones to avoid overcooking these luxurious patties.

Variations

1. Truffle Wagyu Burger: Add a drizzle of truffle oil and a few slices of black truffle to the burger for an extra layer of luxury.
2. Blue Cheese Wagyu Burger: Substitute the cheddar with blue cheese for a bold, tangy flavor.
3. Bacon Jam Wagyu Burger: Spread a layer of homemade bacon jam on the bun for a sweet and savory combination.
4. Spicy Wagyu Burger: Add sliced jalapeños and a spicy aioli to bring some heat to the rich flavors.
5. Caramelized Onion Wagyu Burger: Top with caramelized onions and Gruyere cheese for a sweet and savory blend.

Best pairings

• Side Dish: Serve with truffle fries or sweet potato wedges.
• Beverage: Pair with a bold red wine like Cabernet Sauvignon or a craft beer with rich malt flavors.
• Salad: A fresh arugula salad with lemon vinaigrette provides a light contrast to the rich burger.

Conclusion

Grilled Wagyu burgers in duck fat offer a decadent twist on a classic favorite. The rich flavors and tender texture of Wagyu beef, enhanced by the savory duck fat, make this a burger like no other.