Truffle Wagyu Cheeseburger with Truffle Kettle Corn

Mise en Place

• Cutting Board
• 2 ea Large Saute Pans
• Medium Mixing Bowl
• Sheet Tray lined with Aluminum Foil
• Metal Spatula
• Knife

Ingredients

( * Please keep refrigerated before class )

• 1 lb Ground Wagyu Beef*
• 4 oz Truffled Cheese Spread*
• 1 ea Sweet Onion
• 2 ea La Boulangerie Brioche Buns
• 4 oz Chef Darryl Bell’s 816 BBQ Sauce*
• 2 oz Butter*
• 1 oz Canola Oil
• 1 oz Apple Cider Vinegar
• 1 oz Honey
• 1 packet Balinese Truffle Salt
• 2 bags Truffle Kettle Corn

Prep During Class

1. Remove the beef from the package and form into two 8 oz hamburger patties.
2. Peel the sweet onion and cut into julienne.

How to Cook

1. Take half of the butter and melt in the saute pan over medium high heat.
2. Add the julienned onions into the pan and cook over medium high heat, stirring, until caramelized.
3. Season onions with truffle salt, add vinegar and honey mix, and cook over medium high heat until jammy.
4. Heat the other saute pan over high heat and add the canola oil. Heat until the oil begins to smoke.
5. Add the burger patties and cook until brown, flip the burger and cook to medium-rare. Clean the pan.
6. Turn on the broiler.
7. Remove the burgers from the pan, place on the baking sheet, top with the truffle cheese mix, and place under the broiler until the cheese is melted.
8. Heat the clean pan over medium and add the other half of the butter. Add buns and toast until golden brown.
9. Build the burger, add the caramelized onions, cover with Chef Darryl’s BBQ sauce and devour with the Truffle Kettle Corn!