Few & Far Wagyu burger with caramelised onions, blue cheese and rocket

Ingredients

• 1 lb Ground Wagyu Beef (80/20 lean-to-fat ratio, chilled)
• 2 oz Blue Cheese (Crumpled, preferably Roquefort or Gorgonzola style)
• 2 pieces Brioche Burger Buns (Room temperature, sliced)
• 1 tbsp Butter (Softened, for toasting buns)
• 2 leaves Romaine Lettuce (Washed and dried)
• 1 medium Tomato (Sliced)
• 4 rings Red Onion (Thinly sliced)
• 1 tbsp Olive Oil (For cooking patties)
• 1 tsp Kosher Salt (Season both sides of patties)
• ½ tsp Freshly Ground Black Pepper (Season both sides of patties)

Instructions

1. Prepare Toppings

   Wash lettuce leaves, slice tomato, and thinly slice red onion into rings. Set aside on a plate.

   Time: PT5M

2. Toast Buns

   Spread softened butter on the cut sides of the brioche buns. Heat the skillet over medium heat, add a little butter, and toast the buns cut‑side down until golden, about 1‑2 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Form Patties

   Divide the ground Wagyu into two equal portions (8 oz each). Gently shape each portion into a ¾‑inch thick patty, making a small indentation in the center to prevent puffing.

   Time: PT5M

4. Season Patties

   Season both sides of each patty with kosher salt and freshly ground black pepper.

   Time: PT2M

5. Cook Patties

   Add 1 tbsp olive oil to the hot skillet. Place patties in the skillet and sear without moving for 4 minutes. Flip, then cook another 3‑4 minutes for medium‑rare (internal temperature 130°F/54°C).

   Time: PT8M

   Temperature: Medium‑high heat

6. Melt Blue Cheese

   During the last minute of cooking, crumble 1 oz blue cheese onto each patty and cover the skillet with a lid to melt the cheese.

   Time: PT1M

7. Assemble Burger

   On the bottom bun, layer lettuce, tomato slice, and onion ring. Place the cheese‑topped patty on top, then add the top bun. Serve immediately.

   Time: PT4M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

45 g

Fat

55 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Wagyu Beef: Ground chuck, Ground sirloin
• Instead of Blue Cheese: Feta cheese, Gorgonzola
• Instead of Brioche Burger Buns: Potato rolls, Pretzel buns
• Instead of Butter: Olive oil, Margarine
• Instead of Romaine Lettuce: Iceberg lettuce, Arugula
• Instead of Tomato: Red onion slices, Avocado slices
• Instead of Red Onion: Sweet onion, Shallots
• Instead of Olive Oil: Canola oil, Grapeseed oil
• Instead of Kosher Salt: Sea salt, Table salt
• Instead of Freshly Ground Black Pepper: White pepper, Pepper blend

Equipment Needed

• Cast Iron Skillet
• Spatula
• Meat Thermometer
• Mixing Bowl
• Cutting Board
• Chef’s Knife
• Plate
• Tongs (optional)

Critical Steps — Do Not Skip

• Form patties gently without over‑working the meat
• Create a center indentation to keep patties flat
• Cook to the correct internal temperature (130°F for medium‑rare)
• Melt blue cheese just before finishing to retain its flavor

Chef Tips from the Video

• Let the cooked patties rest for 2‑3 minutes before assembling; this redistributes juices.
• Use a cast‑iron skillet for a superior sear that locks in flavor.
• For an extra flavor boost, add a thin slice of caramelized onion on top of the cheese.

Troubleshooting

Storage

Refrigerator: Cooked burgers can be stored in an airtight container for up to 3 days. Raw patties can be kept for 1 day.

Freezer: Raw patties wrap tightly and freeze for up to 2 months. Re‑heat thoroughly before serving.

Room temperature: Do not leave cooked burgers at room temperature longer than 2 hours.

Make-Ahead Tips

• Form and season the patties up to 24 hours ahead; keep them covered in the refrigerator.
• Blue cheese can be crumbled and stored in a sealed container for several days.
• Toast the buns just before serving to maintain crispness.

Frequently Asked Questions