Wagyu Cheeseburger On-Demand Class

Hosted by Chef Tyler Vorce

Let's Get Cooking!

Bring an American classic to the next level with our American Wagyu Cheeseburger with Truffle Tomato Marmalade and Steak Fries class! Chef Tyler will be showing you how to make an expertly pan-seared Cheeseburger, Truffle Shuffle-style. With beautiful Wagyu beef, local artisanal cheese, homemade tomato marmalade, and crispy Balinese Truffle
Salt steak fries on the side, this just might be the tastiest cheeseburger on the planet!! You won’t believe you made it in your home kitchen.

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1. When making the marmalade, reduce the liquid until au sec, or almost dry. This will prevent the marmalade from being too watery when you add it to your cheeseburger.
2. Chiffonade the lettuce nice and thin for maximum burger height.
3. Make your burger patties slightly larger than the buns—they’ll contract when they’re cooked.
4. Make sure there’s plenty of space between each fry on your roasting tray and the oven is fully hot or your fries won’t get as crispy.
5. When you add the cheese and top the pan with a lid, keep the heat on high and be a little messy. The hot pan will crisp up the cheese and the gathering steam will melt it.

WINE PAIRING NOTES

A fun grape varietal that would pair perfectly with American Wagyu beef, truffle gastrique, and tomato marmalade is Syrah (Shiraz)!

Syrah (Shiraz) is a medium to full-bodied red wine, with notes of mint, green peppercorn, and smoke; which pairs well with American Wagyu beef. Dark fruit flavors, along with tobacco notes, will perfectly complement the earthy/tanginess of the truffle gastrique and highlight the tomato marmalade.

Get Yourself Some:

Saxum, Broken Stones, Syrah, Paso Robles, California

Horsepower Vineyards, High Contrast, Syrah, Walla Walla Valley, Washington

Penfolds Grange, Shiraz, Barossa, Australia

Chapoutier, Hermitage, La Sizeranne, Rhȏne, France

Meet Your Chef!

Tyler Vorce

Co-Founder

Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s Culinary Arts program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all the skills and techniques necessary to cook like professional chefs.