Gourmet Double Beef Burger
Brioche Bun and Caramelized Onions

A decadent double beef burger featuring 30% fat Australian Wagyu patties, homemade brioche buns, sweet caramelized onions, and a spicy rattan pepper mayonnaise kick.

Ingredients

• 500 g brioche dough
• 1 egg yolk egg yolk
• 500 g Australian Wagyu beef mince
• 1 egg
• to taste salt
• to taste black pepper
• 2 green onions
• 2 green chili peppers
• 1 bottle rattan pepper flavored mayonnaise
• to taste pickled radishes

Instructions

1. 1Pipe the Sauce

   

   Pipe the rattan pepper flavored mayonnaise in a zigzag pattern onto the toasted brioche bun halves to add a stimulating flavor.

   Tip: Ensure an even pattern so every bite gets a balanced kick of flavor.
2. 2Cook the Beef Patties

   

   Place the Wagyu beef mince directly into a hot pan without adding any oil. Let it sear and form a crust, then flip it over once nicely colored and season with freshly ground black pepper.

   Tip: Do not add oil to the pan since the 30% fat Wagyu beef will render its own natural fats.
3. 3Portion the Brioche Dough

   

   Take the fermented brioche dough and use a metal dough scraper to divide it into evenly sized portions on a floured wooden surface.

   Tip: Keep the portions uniform so that all the burger buns bake evenly in the oven.
4. 4Prepare the Baking Tray

   

   Take a metal baking tray and lightly spray it with release oil to prevent the brioche dough from sticking during the baking process.

   Tip: Ensure an even coat across the entire surface of the tray for easy removal later.
5. 5Shape and Prove the Dough

   

   Shape the individual brioche dough portions into smooth round balls and place them onto the prepared baking tray. Allow them to ferment until they double in size.

   Tip: Give the dough balls enough space on the tray to expand during proofing.
6. 6Brush with Egg Wash

   

   Brush the fermented brioche dough balls evenly with egg yolk before placing them into the oven to give them a golden and shiny finish.

   Tip: Apply the egg wash gently so you do not deflate the risen dough.
7. 7Bake the Brioche Buns

   

   Place the baking tray containing the fermented brioche dough into the preheated oven at 170 degrees and bake for about 10 minutes until golden brown.

   Tip: Brush the dough with egg yolk before baking for a glossy, beautiful finish.
8. 8Caramelize the Green Onions

   

   Slice the onions and add them to a pot on the stove to cook down and caramelize while waiting for the bread.

   Tip: Slow-cook the onions over medium-low heat to draw out their natural sugars without burning.
9. 9Prepare Meat Patty Mixture

   

   Crack an egg into a container filled with Australian Wagyu beef mince, add an appropriate amount of salt, and prepare to mix them together.

   Tip: Using 30% fat Wagyu beef ensures a juicy patty.
10. 10Mix the Beef Patty

    

    Thoroughly mix and knead the minced beef, egg, and salt together using a spatula or gloved hands until well combined.

    Tip: Mix evenly so the seasoning and egg are fully incorporated into the meat.
11. 11Shape the Beef Patties

    

    Take the seasoned Australian Wagyu beef mince mixture and shape or press portions into patties.

    Tip: Mix the 30% fat Wagyu mince with an egg and salt, then mix well before pressing.
12. 12Cool the Baked Buns

    

    Remove the freshly baked brioche buns from the oven and let them rest.

    Tip: Letting them cool slightly makes them easier to slice and assemble later.
13. 13Pan-Fry the Beef Patty

    

    Place the beef patty portion into a hot, oil-free frying pan and press it flat.

    Tip: Heat the pan without adding oil since the Wagyu beef contains 30% fat which will render out.
14. 14Pan-fry the Wagyu Beef Patty

    

    Heat the pan without adding any oil, then place the Wagyu beef patty into the hot pan. Allow it to sear and develop color before using a spatula to flip it over and season with black pepper.

    Tip: Do not add oil to the pan since the 30% fat Wagyu beef will render its own natural fat during cooking.
15. 15Fry green chili peppers

    

    After cooking the patty, use the remaining pan juices to fry some fresh green chili peppers until slightly blistered and tender.

    Tip: Frying peppers in the rendered beef fat infuses them with a rich, savory flavor.
16. 16Toast the brioche bun

    

    Place the cut side of the freshly baked brioche bun into the pan to toast until golden brown and slightly crisp.

    Tip: Toasting the bun in the pan gives it a superior texture and prevents it from getting soggy from the sauce.
17. 17Apply sauce to the buns

    

    Squeeze the rattan pepper flavored mayonnaise evenly onto the toasted halves of the brioche bun.

    Tip: The stimulating and vibrant flavor of rattan pepper mayonnaise helps balance the rich fatty aroma of the Wagyu beef.
18. 18Add pickled radishes

    

    Use tweezers or your fingers to carefully place sliced pickled radishes onto the sauce-covered bun.

    Tip: Pickled radishes provide a tangy crunch that cuts through the richness of the meat and mayo.

Storage & Reheating

Burn It Off

Frequently Asked Questions