Gourmet Double Wagyu Burger
Jammy Caramelized Onions

Elevate your burger game with juicy Australian Wagyu patties, slow-cooked balsamic-style caramelized onions, and a creamy secret sauce on buttery toasted brioche.

Ingredients

• 400 g Wagyu beef patties (8020 lean-to-fat ratio)
• 2 brioche burger buns
• 2 slices cheddar cheese
• 4 strips bacon
• 250 g white onions
• 1 egg (for patty wash)
• 40 g unsalted butter
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar
• 1 tbsp white sugar
• 2 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp sweet salad dressing
• to taste vegetable oil
• optional lettuce and tomato

Instructions

1. 1Prep the onions

   

   Begin by thinly slicing fresh white onions on a stable cutting board. Using a sharp knife and maintaining consistent thickness ensures that the onions will cook evenly and reach that perfect jammy consistency later on.

   Tip: If slicing onions makes your eyes water, try chilling the onion in the fridge for 30 minutes before cutting to slow down the release of the sulfur compounds.
2. 2Start the sauté

   

   Heat a small amount of oil in a stainless steel pan over medium-low heat. Carefully add the sliced onions, spreading them out to ensure they all make contact with the heat. The goal here is to soften them and release their natural moisture slowly.

   Tip: Dont rush this part with high heat; low and slow is the secret to deep, rich caramelization without burning the edges.
3. 3Build the flavor profile

   

   Once the onions have softened and developed a light golden hue, its time to add the aromatics. Incorporate a pat of butter for richness, a splash of soy sauce for savory depth, and apple cider vinegar to provide a bright, tangy balance.

   Tip: The acidity of the vinegar helps deglaze the pan, picking up any flavorful browned bits stuck to the bottom.
4. 4Caramelize to a jammy finish

   

   Sprinkle white sugar over the mixture and continue to cook slowly. The sugar will combine with the juices to create a jammy, translucent texture and a sweet, fragrant aroma that serves as the soul of the burger.

   Tip: Wait until the very end to add sugar; if added too early, it can burn before the onions are fully tender.
5. 5Whisk the secret sauce

   

   In a small mixing bowl, combine equal parts mayonnaise, ketchup, yellow mustard, and a sweet salad dressing. Stir until completely smooth to create a balanced, creamy, and tangy signature burger sauce.

   Tip: Let the sauce sit in the fridge for 15 minutes before using to allow the flavors to meld together perfectly.
6. 6Toast the burger buns

   

   Melt a generous knob of butter in a pan over medium-low heat. Place the burger buns cut-side down into the melted butter and toast them until they develop a beautiful golden, caramelized crust. This step ensures the bread remains soft and fragrant while providing a barrier against the burger juices.

   Tip: Dont rush this step; a slow toast in butter creates a much more even and flavorful crust than high heat.
7. 7Initial patty sear

   

   Add a small amount of oil to a pan over medium heat. Place the Wagyu beef patties into the pan while still slightly chilled. Sear the first side undisturbed until a deep, golden-brown crust forms, locking in the rich, marbled juices.

   Tip: You dont need to fully defrost these Wagyu patties; cooking them from a semi-frozen state helps prevent the interior from overcooking while you achieve a perfect exterior crust.
8. 8Flip and finish

   

   Carefully flip the patties to reveal the caramelized surface. Continue cooking to your desired level of doneness. The high fat content of Wagyu means these will cook quickly, so monitor them closely to avoid drying them out.

   Tip: Avoid pressing down on the patties with a spatula, as this forces out the precious juices that make Wagyu so special.
9. 9Melt the cheese

   

   Once the patties are nearly finished cooking, place a slice of yellow cheese on top of each one. For the best melt, you can briefly cover the pan with a lid to trap the steam, ensuring the cheese drapes perfectly over the meat.

   Tip: American cheese or a medium cheddar are excellent choices here for their superior melting capabilities.
10. 10Assemble the masterpiece

    

    Spread the signature sauce on the toasted bottom bun, followed by a layer of fresh lettuce and tomato slices. Stack the hot cheeseburger patties, top with a generous mound of the jammy caramelized onions, and close with the top brioche bun.

    Tip: Putting the lettuce on the bottom bun helps act as a shield to keep the bread from getting soggy from the tomato and meat juices.

Storage & Reheating

Burn It Off

Frequently Asked Questions