Wagyu Burgers with Caramelized Onions, Mushrooms, and Garlic Aioli

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Ingredients

Burger

1. 1 lb wagyu beef, ground
2. 2 T chophouse steak seasoning

Carmelized Onions

3. 1 large onion, thinly sliced
4. 3 T olive oil

Mushrooms

5. 6 oz cremini mushrooms, stemmed and thinly sliced
6. 1/3 c balsamic vinegar

Garlic Aioli

7. 1 c mayonnaise
8. 2 cloves garlic, minced
9. 1/2 T extra virgin olive oil
10. 1 T parsley, minced
11. juice from 1/2 lemon
12. 2 T chophouse seasoning
13. 4 slices Cheddar cheese
14. 4 brioche burger buns

Instructions

Patties

1. In a large mixing bowl, gently mix together the wagyu ground beef and chophouse steak rub until just combined. Be careful not to over mix the meat or the burgers will be tough.
2. Gently separate the meat into quarters and shape into loose balls. Press each ball into a patty.
3. Place the patties onto a sheet pan, then place the sheet pan into the refrigerator to chill.

Carmelized Onions

1. While the patties are chilling, add the thinly sliced onion and olive oil to a medium size pan over low heat. Cook the onions slowly, stirring occasionally, until they are golden brown, have lost most of their moisture, and have shrunk significantly, about 30-40 minutes.
2. Remove the now-caramelized onions from the pan.

Mushrooms

1. Place the pan back on the stove over high heat and add the mushrooms.
2. Cook just until the mushrooms become fragrant and begin to release their moisture.
3. Add the balsamic vinegar and cook over high heat until the vinegar has reduced, about 2-3 minutes.
4. Remove the mushrooms from the pan and set aside.

Garlic Aioli

1. In a small mixing bowl, mix together the mayonnaise, garlic, olive oil, parsley, fresh lemon juice and chophouse seasoning. Set aside.

Burgers

2. Grill burger patties for 3 minutes on 1 side, then flip and top with a slice of Cheddar. Continue to grill for another 5-6 minutes, or until the burgers are well done.
1. Build the burger: top the bottom brioche bun with a patty, then add a spoonful of caramelized onions, a spoonful of balsamic mushrooms, and a swoop of garlic aioli.

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