Wagyu Beef Burger Recipe with Roasted Garlic Aioli & Caramelized Onions in a Red Wine Reduction

Wagyu Ambassador Chef Robyn Quist shares how to make the perfect Wagyu beef burger with Roasted Garlic Aioli and Carmelized Onions in a Red Wine Reduction. 

You can see exactly how Chef Robyn does it in the following video!

Serves 2

Ingredients

For the Wagyu Beef Burger:

• 2 Wagyu Beef Burger Patties (1/3 lb each)
• 2 Nice Hamburger Buns
• Salt
• Cracked Black Pepper
• 1-2 tablespoons Butter
• 2 slices White Cheddar
• Lettuce leaves

Caramelized Onions in a Red Wind Reduction Ingredients:

• 1 large Yellow Onion
• 1 tablespoon Butter
• 1 tablespoon Olive Oil
• 2 teaspoons Fresh Thyme
• 3 tablespoons Red Wine

Roasted Garlic Aioli Ingredients:

• 3 Large Cloves of Garlic
• Olive Oil
• 1/4 cup Mayonaise
• 1/2 teaspoon Fresh Lemon Juice

Start by Caramelizing the Onions in a Red Wine Reduction:

1. Cut the top off the onion but leave the root intact. Slice in half. Lay flat and cut into thin slices.
2. Heat a cast iron pan to medium low heat. Add butter and olive oil.
3. Add onion and 2 tsp. of fresh thyme.
4. Cook for about 30 minutes until the onions are nice and golden, stirring every once and awhile.
5. Once the onions are nice and golden add 3 tbsp. of red wine and continue cooking until the wine has reduced and has incorporated into the onions, taste & season with salt if needed.

Next Make the Roasted Garlic Aioli:

1. Cut the tops off 3 cloves of garlic. Place on a piece of foil and drizzle with a little olive oil. Wrap like a package and place on a small sheet pan. Roast in a 375-degree oven for 25 minutes until garlic is nice and soft.
2. Press the cloves out of the skin of the cloves and smash with the flat side of a knife blade.
3. In a bowl mix ¼ cup mayonnaise with ½ tsp. lemon juice and the garlic paste. Mix to combine.

Finally, Cook the Wagyu Burgers & Assemble:

1. Toast the hamburger buns by spreading butter on the insides of the buns and placing in a skillet over medium heat for a few minutes until nice and golden.
2. Season the Wagyu patties with salt and pepper.
3. Heat a cast iron pan to medium high heat and add 1-2 tbsp. butter of butter to the pan. Once melted add the patties and cook for 2- 2 1/2 minutes on the first side for rare to medium rare.
4. Flip and add your slices of cheese so that the cheese can melt as you continue cooking the patties. Cook for another 2-2 1/2 minutes or until you Wagyu patties are cooked to your desired doneness.
5. Place lettuce on the bottom half of your toasted hamburger buns followed by the wagyu patty.
6. Next spread with the garlic aioli and top with the caramelized onions in the red wine reduction.

Enjoy!

Chef Robyn Quist

Chef Robyn Quist is originally from Hastings, Nebraska, and now lives outside of Lincoln, Nebraska, with her husband Jeremy. She has been a Private Chef for the past 13 years and is also a Chef Instructor for Art & Soul in Lincoln. Chef Robyn has been featured in the Lincoln Journal Star for a class she did honoring Anthony Bourdain and his recipes. “Bourdain is one of my favorite chefs and has been a culinary inspiration to me,” said Chef Robyn, who spends her spare time creating and writing recipes. She is passionate about creating dishes and recipes that include local ingredients from local producers. She and Jeremy have four children.