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Entrecôte Wagyu Burger with Frites

By: Nadia Aidi
|
Servings: 4 servings
A double wagyu patty burger with melted gruyere, pickled jalapenos, caramelized onions, and chopped wagyu strip steak on a toasted brioche bun spread with honey mustard mayonnaise. Served cut in half in a green peppercorn and herb entrecôte sauce with matchstick frites.
Prep 50 minutes
Cook 2 hours
Soaking and Chilling 2 hours 40 minutes
Total 5 hours 30 minutes
Wagyu burger halves in green entrecôte sauce with a ramekin of sauce and matchstick frites, a jar of Better Than Bouillon behind

Equipment

  • mandoline
  • large bowl
  • Small heavy saucepan
  • Deep-fry thermometer
  • spider strainer
  • Wire rack set over a rimmed baking sheet
  • large skillet
  • Bullet or immersion blender
  • parchment paper
  • griddle
  • Instant-Read Thermometer

Ingredients

Frites

  • 3 large russet potatoes about 2 lbs, peeled
  • neutral oil for frying
  • 2 tbsp chives finely chopped
  • kosher salt

Caramelized Onions

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 large yellow onions halved and thinly sliced
  • 1/4 tsp kosher salt

Entrecote Sauce

  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large shallot minced
  • 2 anchovy fillets
  • 1 tbsp crushed pistachios
  • 1 1/2 tbsp capers drained
  • 1 tbsp brined green peppercorns drained
  • 1 1/4 tsp Better Than Bouillon roasted beef base
  • 2 oz cognac
  • 2 tsp white wine vinegar
  • 1 1/4 cups beef stock
  • 1/4 cup fresh chives rough chop
  • 10 basil leaves
  • 1/4 cup fresh flat leaf parsley leaves packed
  • 2 tbsp fresh tarragon leaves packed

Spread

  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Better Than Bouillon roasted beef base

Burgers

  • 2 lbs ground wagyu beef
  • 2 tbsp Better Than Bouillon roasted beef base
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp garlic powder
  • 3/4 tsp ground white pepper
  • 1 wagyu new york strip steak about 12 oz
  • kosher salt and freshly ground black pepper for the steak
  • 8 oz gruyere sliced
  • 4 brioche buns split
  • 2 tbsp unsalted butter softened
  • 1/2 cup pickled jalapeño slices drained

Instructions

  • Soak the Potatoes: Run the potatoes through a mandoline into 1/8 inch planks. Stack the planks and cut them lengthwise into 1/16 inch matchsticks. Transfer to a large bowl, cover with ice water by 2 inches, and refrigerate 2 to 24 hours.
    3 large russet potatoes
  • Caramelize the Onions: Preheat a skillet over medium-low heat for 2 minutes. Add the olive oil and onions. Cook 25-30 minutes, stirring every few minutes. Add in the butter and salt, cook another 20-30 min adding a tablespoon of water whenever the pan looks dry and there’s stuck on bits to deglaze, until deep golden. Transfer to a bowl and keep warm.
    1 tbsp olive oil, 1 tbsp unsalted butter, 2 large yellow onions, 1/4 tsp kosher salt
  • Make the Sauce: Add the butter and olive oil to a small saucepan over medium-low heat. Once the butter has melted, add the shallot and cook 4 minutes, until translucent. Add the anchovies, crushed pistachios, capers, green peppercorns, Better Than Bouillon, and cognac. Cook 2-3 minutes. Add the vinegar and the stock and simmer for 5-7 more minutes. Add the chives, basil, parsley, and tarragon. Transfer to a blender and blend until completely smooth and uniformly green. Return to the pan and simmer over low heat until thickened.
    4 tbsp unsalted butter, 1 tbsp olive oil, 1 large shallot, 2 anchovy fillets, 1 tbsp crushed pistachios, 1 1/2 tbsp capers, 1 tbsp brined green peppercorns, 1 1/4 tsp Better Than Bouillon roasted beef base, 2 oz cognac, 2 tsp white wine vinegar, 1 1/4 cups beef stock, 1/4 cup fresh chives, 10 basil leaves, 1/4 cup fresh flat leaf parsley leaves, 2 tbsp fresh tarragon leaves
  • Blanch the Frites: Drain the potatoes and pat them completely dry with paper towels, pressing out every bit of surface water. Fill a small heavy saucepan with 1 to 1 1/2 inches of oil and heat to 325°F (163°C). Fry in small batches 2 to 3 minutes, until limp and pale with no color. Remove with a spider strainer to a wire rack. Freeze at least 30 minutes.
    neutral oil
  • Make the Spread: Whisk the mayonnaise, dijon, balsamic, honey, and Better Than Bouillon in a small bowl until smooth.
    1/2 cup mayonnaise, 1 tbsp dijon mustard, 1 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Better Than Bouillon roasted beef base
  • Form the Patties: Break the wagyu into loose chunks in a large bowl. Add the Better Than Bouillon, smoked paprika, garlic powder, and white pepper. Fold gently until just combined. Divide into 8 portions and roll each into a ball. Set a ball on a parchment-lined plate, cover with a second sheet of parchment, and press flat with another plate into a patty slightly wider than the buns. Repeat with the rest. Refrigerate until they go on the griddle.
    2 lbs ground wagyu beef, 2 tbsp Better Than Bouillon roasted beef base, 1 1/2 tsp smoked paprika, 1 1/2 tsp garlic powder, 3/4 tsp ground white pepper
  • Cook the Steak and Patties: Season the strip steak with salt and pepper. Heat the griddle to medium-high, 400 to 425°F (200 to 220°C). Cook the steak and the patties together, the steak 4 to 5 minutes per side and the patties 2 to 3 minutes per side, flipping each once, to an internal temperature of 130 to 135°F (54 to 57°C). That is where I like them. See the notes for every other doneness temperature. Lay the gruyere over each patty during the last minute and cover to melt. Transfer the steak to a cutting board and rest 10 minutes.
    1 wagyu new york strip steak, kosher salt and freshly ground black pepper, 8 oz gruyere
  • Toast the Buns: Butter the cut sides of the buns. Toast cut side down on the griddle 1 to 2 minutes, until golden.
    4 brioche buns, 2 tbsp unsalted butter
  • Fry the Frites: Heat the fry oil to 375°F (190°C). Fry the frozen potatoes in small batches 1 to 2 minutes, until golden and crisp. Remove with a spider strainer to a wire rack. Toss with the parsley and salt to taste.
    2 tbsp chives, kosher salt
  • Assemble: Slice the rested steak and roughly chop. Spread the bun bottoms with the honey mustard mayonnaise. Add a patty, then the pickled jalapeños, then a second patty. Pile on the caramelized onions and the chopped steak. Close the buns and cut each burger in half. Pool the warm sauce on the plates and stand the halves in the sauce. Serve with the frites and a ramekin of extra sauce.
    1/2 cup pickled jalapeño slices

Notes

Doneness temps, patties and NY strip:
Rare: 120 to 125°F (49 to 52°C)
Medium rare: 130 to 135°F (54 to 57°C)
Medium: 140 to 145°F (60 to 63°C)
Medium well: 150 to 155°F (66 to 68°C)
Well done: 160°F (71°C)
These are the same whether or not you're using wagyu.

Nutrition

Calories: 2000kcal, Carbohydrates: 88g, Protein: 83g, Fat: 143g, Saturated Fat: 60g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 45g, Trans Fat: 4g, Cholesterol: 461mg, Sodium: 2312mg, Potassium: 1985mg, Fiber: 5g, Sugar: 12g, Vitamin A: 3128IU, Vitamin C: 37mg, Calcium: 611mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info