$100 Cheeseburger
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A luxurious cheeseburger featuring Japanese A5 Wagyu beef, homemade sourdough buns, and duck fat mayo.
01:15:00 total
Serves 4
hard
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Ingredients
- Japanese A5 Wagyu beef - 2 pieces
- water - 250 g
- starter - 80 g
- bread flour - 320 g
- salt - 5 g
- duck egg - 1
- duck fat - as needed for mayo
- garlic cloves - 2
- orange - as needed (for mayo)
- mushrooms - as needed (normal variety)
- Remy Martin cognac - 1/4 cup
- organic grass-fed butter - as needed
- Comté cheese - as needed (18-month-old)
Instructions
- Prepare sourdough buns: Mix water, starter, and bread flour. Let rest, add salt, perform folds, shape into buns, proof overnight, and bake at 450°F for 20-30 minutes.
- Make duck fat mayo: Blend duck egg, melted duck fat, garlic, salt, and orange juice until emulsified.
- Prepare Wagyu beef: Grind Japanese A5 Wagyu beef, form into a patty, and cook to desired doneness. Season with salt.
- Sauté mushrooms in cognac and butter: Sauté mushrooms until golden, deglaze with Remy Martin cognac, and finish with organic grass-fed butter.
- Assemble the cheeseburger: Spread garlic duck aioli on sourdough buns, add Wagyu beef patty with Comté cheese, top with cognac sautéed mushrooms, more aioli, and the top bun.
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