WAGYU GROUND BEEF RECIPE IDEAS RECIPES

Steps:

• Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.
• Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.
• Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.
• Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.

Steps:

• Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.