Wagyu Burgers Grilled in Duck Fat on Arteflame Grill
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
- 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
- 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.
- Season the patties: Sprinkle both sides of the patties with salt and freshly ground black pepper.
Grilling the Wagyu Burgers
- Melt the duck fat: Add 2 tablespoons of duck fat to the flat cooktop griddle, spreading it evenly over the surface.
- 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.
- 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.
- 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
- Toast the buns: Place the brioche buns cut-side down on the outer edge of the flat cooktop and toast until golden brown.
- Make the sauce: In a small bowl, mix mayonnaise, Dijon mustard, and Worcestershire sauce.
Assembling the Burgers
- 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.
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.
Variations
- 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.
- Blue Cheese Wagyu Burger: Substitute the cheddar with blue cheese for a bold, tangy flavor.
- Bacon Jam Wagyu Burger: Spread a layer of homemade bacon jam on the bun for a sweet and savory combination.
- Spicy Wagyu Burger: Add sliced jalapeños and a spicy aioli to bring some heat to the rich flavors.
- Caramelized Onion Wagyu Burger: Top with caramelized onions and Gruyere cheese for a sweet and savory blend.
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.
