Indulge in a bold, gourmet twist on the classic burger. The KC Cattle Co Wagyu Beer Cheese Jalapeño Burger brings together rich, buttery Wagyu beef, crispy jalapeño straws, and a velvety beer cheese sauce—all stacked on a warm pretzel bun.
Our premium Wagyu ground beef, infused with smoky bacon fat and spices, delivers an exceptionally juicy bite. Crowned with crispy, golden jalapeño straws for a spicy crunch, this burger reaches new heights of flavor. The finishing touch? A luscious smoked cheddar beer cheese sauce, made with Boulevard Tank 7 for a rich, malty depth.
Grill to perfection, layer generously, and pair with an ice-cold Tank 7 beer for the ultimate indulgence.
The Ingredients
- 1-pound KC Cattle Co Wagyu Ground Beef
- 2 Tablespoons Bacon Fat
- 1 Tablespoon Chopped Dried Onion
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Teaspoon Paprika
- 5 Large Jalapeños
- ¾ Cup Flour
- 1 Cup Milk
- 1 Egg
- ¾ Cup Bread Crumbs
- ½ Cup Corn Meal
- 2 Tablespoons Taco Seasoning
- 2 Tablespoon Butter
- 2 Tablespoon Flour
- 1/3 cup Boulevard Brewing Co. Tank 7
- 1/2 cup Milk
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Worcestershire Sauce
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon black pepper
- 4 Ounces Smoked Cheddar Cheese (Shredded)
- 4 Pretzel Bun
- 4 Tablespoons Dijon Mustard
The Burger
Mix KC Cattle Company ground Wagyu beef, bacon fat, dried chopped onion, salt, pepper, and paprika in a bowl. Divide ground Wagyu mixture into four equal portions and form a patty. Place patties on an oiled grill set to medium high. Grill until burger patties reach an internal temperature of 145 degrees, flipping part way through.
The Beer Cheese
Shred smoked cheddar cheese, and set aside. In a saucepan, melt butter over medium heat. Add flour and whisk until combined. Cook for 30 seconds, whisking occasionally. Add Boulevard Tank 7 beer (or similar), whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisk as you pour. Whisk for several minutes, about 4 to 7 minutes, until mixture has thickened. Add Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Add grated smoked cheddar cheese, a handful at a time, and stir until completely melted.
The Jalapeño Straws
Bring oil in a fryer up to 375 degrees. Put ¾ cup of flour in a shallow bowl. Wisk together one egg and a cup of milk in a second shallow bowl. Finally, in a third shallow bowl, mix together ¾ cup of bread crumbs, ½ cup of corn meal, and two tablespoons of Taco Seasoning. Slice the jalapenos into long, thin strips, remove seeds and ribs as you slice. Coat the jalapeno slices in flour. Shake off the extra and soak in the milk and egg mixture. Allow the extra to drip off and finally coat the slices with the corn/bread crumb mixture. Place the coated jalapeno strips in the hot oil. Fry for 3 to 4 minutes, until golden brown. Once golden brown, take them out of the oil and place on a paper towel. You can fry multiple strips at once but be careful not to crowd the fryer. Allow the oil to reheat before starting another batch.
Assemble
Spread Dijon mustard on both sides of the pretzel bun. Place grilled Wagyu burger on bun. Top with Beer Cheese and Jalapeno Straws. Put the pretzel bun on top and serve with a Boulevard Tank 7 beer. 😉
Ryan Janzen is a self taught home chef. He's active in the KCBS competitive BBQ circuit having won several competitions. His BBQ team can be followed on Instagram @837_barbeque
