A sous vide-perfected Wagyu-style patty, flame finished with a torch for a delicate, smoky crust, layered with melted cheese and silky caramelized onion puree.
Ingredients:
- 2 – Wagyu or high-quality beef patties (6 oz each)
- 2 – Brioche Buns
- 1 – Salt & freshly cracked black pepper (To Taste)
- 2 slices – Comté or Gruyère cheese
- 2 – Yellow Onions (Sliced)
- 2 tsp – Butter
- Splash – Balsamic Vinegar
- 1/2 Cup – Mayonnaise
- 1 tsp – Truffle Oil
- 1 tsp – Dijon Mustard
- 1 Clove – Garlic (Minced)
- A few drops – Lemon Juice
- 2 Pieces – Butter Lettuce
- 2 Slices – Tomato Slices
- 1 handful – Microgreens
- To Taste – Foie Gras or Sautéed Mushrooms (Optional)
- To Taste – Balsamic Reduction
Speciality Items:
- Vacuum Sealer Need it? Click here to start cooking
- Sous Vide Precision Cooker Need it? Click here to start cooking
- Strainer Need it? Click here to start cooking
- Squeeze Bottles Need it? Click here to start cooking
- Torch Need it? Click here to start cooking
- Burger Mold Need it? Click here to start cooking
- Microplane Need it? Click here to start cooking
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Steps:
- Sous Vide the Patties
- Caramelized Onion Purée
- Truffle Aioli
- Sear + Torch Finish
- Optional Luxury Layer
- Toast the Brioche Buns.
- Structured Assembly
- Plate Like a Michelin Chef.
Sous Vide the Patties (Perfect interior)
Ingredients:
Steps:
- Lightly season patties.
- Vacuum seal using Vacuum Sealer Machine
- Cook in water bath with Sous Vide Precision Cooker: 131°F (55°C) for 45 minutes.
Caramelized Onion Purée (Silky refinement)
Ingredients:
Steps:
- Cook onions in butter over low heat for 25–30 minutes.
- Add sugar halfway; finish with balsamic.
- Blend until smooth.
- Strain through fine mesh strainer.
Truffle Aioli
Ingredients:
Steps:
- Mix mayonnaise, truffle oil, Dijon mustard, garlic and lemon juice
- Strain for smoothness.
- Transfer to squeeze bottle
Sear + Torch Finish ??
Ingredients:
Steps:
- Remove patties from sous vide, pat completely dry.
- Sear in very hot pan (30–45 sec per side).
- Add cheese during final seconds
- Use hand torch to melt the cheese evenly and add controlled char
Optional Luxury Layer
Ingredients:
Steps:
- Quickly sear foie gras (30 sec per side)
- Sauté mushrooms in butter + thyme until golden
Toast the Brioche Buns
Ingredients:
Steps:
- Butter cut sides
- Toast until golden and crisp
Structured Assembly (Using Ring Mold)
Ingredients:
Steps:
- Place ring mold on plate and build
- Bottom bun + thin truffle aioli layer.
- Pipe onion purée neatly.
- Add lettuce
- Place burger patty with melted cheese
- Add foie gras and/or mushrooms
- Tomato slice
- Microgreens
- Top bun
- Carefully remove ring mold for a clean, vertical stack
Michelin-Level Plating
Ingredients:
Steps:
- Place burger slightly off-center on a stone or matte plate
- Pipe aioli dots using squeeze bottle
- Add balsamic reduction drops around plate
- Serve fries in a small metal cup
- Garnish with microgreens, microplaned cheese (using Microplane), and Flaky Salt
More Info
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