Rich Wagyu ground beef is seasoned with maple, sage, and Jimmy P’s signature rub, then seared in rendered bacon fat. Truffle butter melts directly into the crust before each burger is finished with crisp Berkshire bacon on a toasted brioche bun.
Serves: 4
Active Time: 20 minutes
Total Time: Approximately 25 minutes
Ingredients
- 1½ pounds Jimmy P’s Wagyu Ground Chuck
- 1 tablespoon Jimmy P’s Seasoning Rub
- 1 teaspoon maple syrup
- ½ teaspoon finely chopped fresh sage
- 4 slices Jimmy P’s Housemade Applewood Bacon
- 2 tablespoons Hudson Valley Black Winter Truffle Butter
- 4 brioche buns
- ½ cup prepared caramelized onions, optional
Instructions
- Cook the Applewood bacon in a large skillet until crisp. Transfer it to a paper towel-lined plate and reserve approximately 1 teaspoon of the rendered bacon fat.
- Place the Wagyu ground chuck in a mixing bowl. Add the Seasoning Rub, maple syrup, and chopped sage.
- Gently combine the ingredients without overworking the beef. Divide the mixture into four equal portions and form four loose patties.
- Heat the reserved bacon fat in a heavy skillet over medium-high heat. Add the burger patties and cook for approximately three to four minutes per side.
- During the final minute of cooking, top each patty with ½ tablespoon of truffle butter. Continue cooking until the butter melts into the crust and the burgers reach 160°F internally.
- Lightly toast the brioche buns in the skillet.
- Place each Wagyu burger on a toasted bun and finish with crispy bacon and caramelized onion, if using. Serve immediately.
Butcher’s Tip
Wagyu fat renders quickly. Use a hot pan, avoid pressing the patties, and handle the beef as little as possible to retain its moisture.
