Wagyu Beef Tallow Burgers with Whiskey Sauce
Bear & Burtons
4
15 minutes
15 minutes
750
American
Ingredients
1 pound Wagyu ground beef
2 tablespoons Wagyu beef tallow
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup whiskey
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon Dijon mustard
4 burger buns toasted
4 slices sharp cheddar cheese
1 large ripe tomato, sliced
1 cup leafy greens (such as arugula or romaine)
1/2 cup pickles, sliced
Directions
In a mixing bowl, combine the Wagyu ground beef, kosher salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat. Divide the mixture into four equal portions and form each into a patty, making a slight indent in the center with your thumb to prevent puffing while cooking.
Preheat your grill to medium-high heat (about 400°F/200°C).
In a small saucepan, combine the whiskey, soy sauce, brown sugar, and Dijon mustard. Heat over medium heat until the mixture is simmering, then reduce the heat to low and let it simmer for about 5 minutes, or until slightly thickened and syrupy. Remove from heat and set aside.
Using a pastry brush, lightly coat each burger patty with Wagyu beef tallow.
Place the burger patties on the hot grill. Cook for about 3-4 minutes on one side, until a nice crust forms. Flip the patties and place a slice of cheddar cheese on top of each. Grill for an additional 3-4 minutes for medium doneness, or until the internal temperature reaches 160°F (71°C).
During the last minute of cooking, brush the whiskey sauce over each patty to glaze them.
Once cooked, remove the burgers from the grill and let them rest for a couple of minutes.
To assemble, place each burger patty on a toasted bun and top with a slice of tomato, a handful of leafy greens, and sliced pickles. Drizzle any remaining whiskey sauce over the top if desired. Close the buns and serve immediately.