Beer Cheese Wagyu Burger


Wagyu Beer Cheese Burger

 

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 Buns                  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 cedar 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, 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 Tank 7 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


Leave a comment


Please note, comments must be approved before they are published