Mayura Wagyu Burgers
- Vine Ripe Tomatoes
- Organic Rocket Arugula
- Alfalfa Sprouts
- Fourme d’Ambert Cheese
- Black Sesame Artisanal Kaiser Buns
- 100% Mayura Wagyu Ground Beef Patties
- JapAioli- Japanese Kewpie Mayonnaise, Minced Garlic, Yellow Mustard, Honey Mustard, Black Pepper, Salt
- Red Onion and Balsamic Compote- Butter, Diced Onion, Muscovado Sugar, Balsamic Vinegar, Pomegranate Vinegar, Red Wine
Ingredients are everything. Mayura Wagyu is the best beef burger I have ever tasted, period. I was invited to a friends house to cook Mayura Wagyu burgers, and after our meal the four of us sat in silent meditation still reeling from the experience of perfection. Before we had begun eating, the room was full of playful conversation, but as soon as dinner began, it was completely silent save for the occasional utterance of “oh my god” “mmm” or “so good“.
I am new to the world of full blood Wagyu beef so to explain all the details of why their product is the best please follow this link to the Mayura Station Website.
The marbling of the beef is unlike anything I have seen in other steak. The creamy texture of the meat and melt in your mouth flavor almost makes me sad to cook it. It really is unique.
I used the best ingredients I could find for these burgers, and the result was truly breathtaking.
I did not want to overpower the buttery beef flavor with tons of condiments. I made a quick Red Onion and Balsamic Compote at home before heading over to my friends house. It is a pretty simple recipe that I adapted watching the French mother of a family friend make.
Red Onion and Balsamic Compote
- Finely chop two Red Onions
- Over low heat, brown butter almost to the burning point, then add the onions. Sauté.
- Sprinkle in Muscuvado Sugar and stir until melted and sticky
- Cover with red wine and allow to evaporate, keeping the softened onions moist with splashes of pomegranate vinegar.
- When the butter, wine, and onions are heavily caramelized (15-20 minutes), slowly drizzle with balsamic vinegar. Cover the pot with a lid and simmer until thick.
- Add course ground black pepper and salt to taste.
In the middle of cooking I realized we would probably need another condiment and I didnt have time to make homemade Aioli. My friend had Japanese Kewpie Mayo in the fridge so I whipped up an impromptu creation, JapAioli.
- Minced Garlic
- Classic Yellow Mustard
- Fresh Ground Salt and Pepper
- Honey Mustard
- Japanese Kewpie Mayonnaise
Back to the business of burgers. The meet had been defrosting but was still a little cold, so I separated what we would be using and put the rest back in the freezer.
I lightly salted it to help the meat bind, but it did not need much because of the high fat content.
I got out the scale and weighed out 1/4 pound portions for patties. I gently formed the patties by hand, and let them hit room temperature while I prepped the rest of the veggies and made the Camote Fries.