How to Create the Most Epic Burger in the Universe

 How to Create the Most Epic Burger in the Universe

Wagyu Truffle Burger is the product of several years of development. It features five specially crafted components, with the Wagyu beef achieving a marbling score of 7+. Wagyu fat characteristics cause it to melt at approximately 25 degrees Celsius, just above ambient temperature. Consequently, the fat renders quickly during cooking, ensuring the patty remains tender and juicy.

To deepen the flavor profile, the patties are topped with caramelised onions. At CarniStore, the onions are simmered with balsamic vinegar and light brown sugar for over 20 minutes, resulting in a soft texture with a distinct acidic-sweet note. The burgers are then elevated further with a Japanese mayonnaise blended with Chef’s Choice white truffle oil.

Wagyu Truffle Burger

Serves: 4

- 600 g Wagyu mince, formed into four 150-gram patties

- 4 Martin’s Potato Buns

- 4 slices aged cheddar

- 1 large onion

- 2 tbsp butter

- 1 tbsp groundnut oil, butter, or ghee

- 1 tbsp balsamic vinegar

- 1 tbsp light brown sugar

- 2 tbsp premium Japanese mayo

- 1 tbsp Chef’s Choice white truffle oil

- Sea salt, to taste

Season the patties with salt on both sides for 30 minutes prior to cooking. In a nonstick pan, warm butter over medium heat and add the sliced onions. After approximately five minutes, once the onions begin to become translucent, incorporate salt, vinegar, and sugar. Maintain medium heat and simmer for an additional 15 minutes until the onions are tender. Set aside in a bowl.

In a separate small bowl, whisk together the mayonnaise and truffle oil until they emulsify.

Butter both sides of the potato buns and toast lightly in the pan until a gentle golden crust forms on the interior of the bread. Remove from heat and apply one teaspoon of truffle mayonnaise to each cut side of the buns, spreading evenly.

Heat groundnut oil in a pan over high heat. Place the burgers in the pan and grill for approximately 4–5 minutes per side. During the final minute, place a slice of cheese on each burger to achieve desired melt.

Remove each burger and place it directly onto a toasted bun that has been coated with mayonnaise. Top with a generous portion of caramelized onions and close the burger with the top bun.