Serves 6; Takes 50 min
Ingredients for Raclette Stuffed Waygu Burgers with Tarragon Truffle Aioli:
- 6 white rolls
- 2 lbs waygu beef (75/25)
- 6 oz raclette cheese cut into cubes
- 2 large yukon gold potatoes, sliced thinly (preferably on a mandolin)
- 3 large sprigs rosemary, minced
- 1/2 tablespoon garlic powder
- 1/2 cup panko bread crumbs
- 1 egg
- 6 slices radicchio
- 1 cup arugula, divided
- Juice of half a lemon
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 2 sprigs tarragon, minced
- 2 teaspoons truffle oil
- Olive oil, salt and pepper
Method:
Make the truffle & tarragon aioli by combining mayo, truffle oil, tarragon and minced fresh garlic in a small bowl. Mix well and add a 1/8 teaspoon salt. Taste, mix and refrigerate.
Light your grill to high heat. Line 2 layers of foil with 3 tablespoons of olive oil.
In a large bowl, mix together potato chip slices, rosemary, powdered garlic, 2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons olive oil. Spread these out over the greased foil sheets. Place foil on grill and turn heat down to medium high. Tend to these chips often, flipping with a spatula until slightly charred and crispy ~ 10 minutes.
To make the burgers, first combine meat with 1 tablespoon salt, 1 tablespoon olive oil, panko and egg. Mix with your hands until just incorporated. Portion out 12 patties. In one hand hold the bottom patty and stuff 1 of the raclette cheese cubes inside. Top with another patty. These are very fatty burgers and they will need to be sealed very well. Make sure there is no cheese visible and set aside until all 6 burgers are made.
Heat grill to medium heat. Lightly salt the outside of the patty and place on the hot side of the grill. Pull the cover down and cook for 2 minutes. Because of the fat dripping these burgers can get the fiery – which needs to be avoided. Make sure to flip the burgers once they don’t stick but don’t press down! Turn grill down to medium low heat and cook for another 7-8 minutes, flipping as needed. They must be cooked low and slow to ensure cooking through and melting the cheese. The fat will still yield a moist patty.
In a small bowl dress arugula with lemon juice and 1/8 teaspoon salt. Mix well.
Once patties are done allow to rest and lightly char dry buns on the grill ~ 30 seconds.
To build your burger, add aioli to bottom bun, then 1 slice of radicchio, burger patty, 5-6 rosemary potato chips, a bit of lemon dressed arugula and then top bun. When you slice (or bite) through the cheese should ooze out in the best way.
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