Wagyu Burger!

Last Sunday night as we were watching Rated K, they featured the biggest burgers sold in the Philippines. It was about 8 inches wide, I can say that it is indeed the biggest burgers I've ever seen. But that did not caught my attention. What made my jaw drop was the juicylicious and the most expensive burger in the Philippines! It's the Wagyu Burger.

I'll give you some facts why it is really expensive and oh so delicious!;)

Wagyu is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the “foie gras of beef,” Wagyu has an exquisitely tender texture and incomparable, luxurious taste.

Wagyu refers to several beef breeds of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef , the meat from Wagyu cattle is known worldwide for marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Grocery stores in the United States will sell cuts of American Wagyu for $40/lb to $150/lb. Because of the Wagyu cattle's genetic predisposition and a special diet, wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids, and the tell-tale sign of a highly marbled beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

Now you know why.

Here's the recipe on how to make this Wagyu Burger (Wagyu Beef "Rossini" Burger)

Ingredients

For the salad

• 1/2 mango, cut into julienne (very thin strips)
• 1/2 red onion, finely sliced
• 1 apple, cut into julienne
• 1 carrot, cut into julienne
• 150g Celeriac, cut into julienne
• 2 tbsp mayonnaise
• 4 English muffins
• 2 bunches watercress

For the Burgers

• 400g Wagyu steak Mince, (trimmings from the fillet, finely chopped)
• 1 egg, beaten
• 2 tsp Dijon mustard
• Olive oil
• 4 x 125g fillet steak, (fillet mignons)
• 250g fresh foie gras

For the truffle glaze

• 75ml Madeira
• 1 tsp clear honey
• 1 black truffle, finely sliced
• 2 banana shallots, finely chopped
• 100ml veal jus

Methods

1. Preheat the grill. Season the steak mince with salt and pepper then beat in the egg and dijon mustard and form into 4 equal size burgers.

2. Heat a little oil in the grill pan and start cooking the burgers under a medium heat for 2 minutes 30 seconds on each side.

3. After 2 minutes sear the fillet mignons in the same pan as the burgers for 1 minute 30 seconds on each side, then remove from the pan and rest.

4. In the same pan sear the foie gras for 1 minute on each side and season to taste with salt and pepper.

5. For the truffle glaze: add the Madeira and honey and cook, stirring for a few minutes until reduced. Add the banana shallots, truffles and veal jus and cook until reduced to a glaze.

6. For the salad: mix the mango, apple, carrot, red onion, celeriac with the mayonnaise

7. Toast the muffins.

8. To build a burger: top one half of the toasted muffin with the salad. Top the salad with watercress. Top the watercress with a fillet mignon. Top the fillet mignon with the burger. Top the burger with the foie gras. Finish with the truffle glaze. Finally skewer the remaining toasted muffin half to the top.