KANSAS CITY, Mo. - Ground Wagyu Beef 1 ½ lb
Kosher Salt to taste
Havarti, sliced 4 Slices
Clarified Butter ¼ Cup
Pasteurized Cage-Free Shell Egg 4 each
Kosher Salt 1 tsp
Bibb Lettuce 4 leaves
Crisp Onion (Recipe p2) ½ Cup
4" Brioche Bun 4 each
Divide the ground wagyu into 4 burgers. Pre-heat the grill to high. Season the burgers with salt and place them onto the grill.
While the burgers are cooking, warm a large nonstick skillet over medium low heat. Add the butter and the eggs. If the skillet is not large enough to hold all of the eggs, you will need to cook the eggs in batches. Sprinkle the remaining kosher salt over the eggs while they cook.
Split the brioche buns and toast them on the grill.Once the burger reaches a temperature half a degree below the desired doneness, place the havarti on top and allow the cheese to melt.
Place one leaf of the bibb lettuce on the bottom portion each bun. Place the burger on top of the lettuce and top each burger with one egg and crisp onions. Tilt the top bun onto the side of the burger so the eggs are still visible to your guest and serve immediately.
Spanish Onion 1 each
Blended Olive Oil 3 Cups
Peel the onion and slice it into very thin 1/8 th " rings.
Place the oil in a small saucepan and warm it over high heat. Add the onions, stir and bring the oil to a boil for 5 minutes. Stir the onions, reduce the heat to low and continue cooking for 30 minutes. The onions will be caramelized.
Drain the onions and lay them out on a paper towel lined sheet tray to absorb any oil. Place the onions in 200°F oven for 5 minutes. Remove the onions from the oven and place them on new paper towels. If necessary place the onions back into the oven to crisp.
The onions may be made up to four hours in advance.