# Cast-Iron Wagyu Truffle Burger

American recipe from Chef Jason McKinney, about an hour, serves about 2.

The tomato marmalade needs time to reduce — don’t rush it.

- Total time: about an hour (estimated)
- Hands-on: about 30 minutes
- Serves: about 2
- Level: Medium
- Cuisine: American

## Ingredients

- 2 russet potatoes
- 2 oz canola oil
- truffle salt or flaky sea salt, to taste
- 1 pint cherry tomatoes
- 1 head gem lettuce
- 1 shallot
- 2 brioche buns
- 5 ounces semi-hard artisanal cheese
- 1 pound ground Wagyu beef
- 1 jar Truffle Gastrique
- 2 tablespoons wildflour honey
- 2 tablespoons sherry vinegar
- ½ teaspoon chopped truffle carpaccio
- 2 tablespoons unsalted butter

## Method

1. Preheat your oven to 375F and spray your foil-lined sheet trays with nonstick cooking spray. Wash and quarter the potato lengthwise, then cut each quarter lengthwise twice more to make ½ inch-thick wedges. Transfer to a large mixing bowl and toss with half of the canola oil and a Pinch of truffle salt or flaky sea salt.
2. Spread the steak fries on the greased trays, leaving space between each fry. Bake, rotating the pan every 15 minutes, until cooked through and crispy, about 45 minutes. Wash and halve the cherry tomatoes. Wash and chiffonade the lettuce.
3. Haché, or finely mince, the shallot to make about 1 tablespoon minced shallot. Halve the hamburger buns. Grate the cheese on the largest side of a box grater. Remove the beef from the package, pat dry with paper towels, and form into two 8 oz hamburger patties.
4. In a small saucepan, combine the honey and sherry vinegar. Bring to a simmer. Add the chopped truffles. This is a truffle gastrique. To make the truffle tomato marmalade, in a large saute pan over medium high heat, stir together the shallot, cherry tomatoes, and truffle gastrique. Cook until thick and jammy, about 6 minutes. Set aside. In the large saute pan over medium-low heat, melt 2 tablespoons butter. When the butter begins to bubble, gently toast the brioche buns until golden brown and delicious. Remove the buns from the pan and set them aside.
5. Clean the pan and return it to the stove over high heat. Add the remaining canola oil. When the oil begins to smoke, season the burger patties with truffle salt or flaky sea salt and add them to the pan. Continue to cook over medium high heat for about 5 minutes, flipping from time to time, until medium rare. Top the patties with the grated cheese, turn the heat to medium, and cover.
6. Allow the burgers to cook, covered, until the cheese has melted, about 30 seconds. Remove the lid and transfer the patties to a cutting board. Plate up the burgers on the toasted brioche buns, top with some of that truffle tomato marmalade, chiffonade lettuce, and top with the final bun. Plate the burgers alongside those beautiful steak fries and dig in!

## Other ideas

- **BBQ burger.** Skip the marmalade and brush the patties with a smoky BBQ sauce in the last minute on the heat.
- **Cacio e pepe fries.** Toss the hot fries with grated Parmesan, Pecorino and plenty of black pepper.

## Tools

- Cutting board
- 1 saute pan
- 1 large saute pan with lid
- Mixing bowl
- Cheese grater
- Metal spatula
- Knife
- Pan spray
- Tablespoon measure
- 2 aluminum foil-lined sheet trays

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/american-wagyu-cheeseburger-with-truffle-tomato-marmalade-and-steak-fries
By Chef Jason McKinney. Free to cook; please link the page when you share it.