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The almost buttery texture and tender sweetness of Wagyu beef makes this burger mouthwatering-ly juicy, while the creamy Point Reyes blue cheese provides a salty contrast. Trust us when we say it brings gourmet burgers to a whole new level. And, when paired with one of our most recent Merlot releases, the Nickel & Nickel Bear Flat Vineyard Merlot, you’re guaranteed to come out a winner, even if you blow your March Madness brackets in week one.
Wagyu Beef Burger with Slow Cooked Onions and Point Reyes Blue Cheese
2 Pounds ground Wagyu Beef (or Akaushi ground beef), formed into 4 to 8-ounce burger patties
1 ½ Teaspoon kosher salt
Fresh ground pepper
2 Ounces Point Reyes blue cheese
4 Seeded hamburger buns
2 Yellow onions, sliced thin
2 Tablespoons olive oil
Heat a large sauce pan over high heat for 30 seconds, then add one tablespoon olive oil and sliced onions. Reduce heat to medium low and sauté for five to ten minutes, until the onions have started to soften and turned golden. Turn heat to low while you form your burger patties and set aside on a plate. Cook for an additional five minutes or until soft and sweet, then season with one fourth teaspoon of salt and fresh ground pepper to taste.
For the burger patties, moderately season your formed patties with kosher salt and fresh ground pepper. Heat large sauté pan over high heat. Add a tablespoon of olive oil to the pan, followed by the burgers. Sear for two minutes or until a nice char has formed, then flip and cook to desired doneness. Remove from heat and add a half ounce of pt. Reyes blue to each burger. Use a spatula to remove burger from the pan and place on toasted bun bottom, then top with onions along with any favorite garnishes.
Top with a toasted bun top, pull the cork on a bottle of plush, plummy Merlot and raise a glass to one of our favorite ways to host burger night!
Download the Recipe here.
Get the Wine here.