Luxury beef meets luxury pellet grill! Big Swede BBQ outdoes himself with these incredible Wagyu burgers, grilled on an award-winning Memphis Wood Fire Grill. Topped off with a roasted garlic aioli, caramelized onions and a toasted bun, these burgers are rich, juicy and exploding with flavor. These are no ordinary burgers!
List of ingredients:
3 Brioche Buns
1 lb ground Wagyu Beef
Your favorite BBQ rubs preferable SPG (salt, pepper, garlic)
Butter
Butter Lettuce or other green lettuce
Caramelized Onions
1 large onion
1/2 tbsp butter
1/2 tbsp oil
Salt
Roasted Garlic Aioli
4 cloves large of garlic
1/3 cup Mayo
Preparation:
Set your Memphis Wood Fire Grills to 375F. Bake garlic cloves for 30 minutes in a small cast-iron pan, or until cloves are soft to the touch. Smash the cloves into a paste and mince with knife to ensure they are fully separated. Mix with mayo and set aside.
Slice ends of onions, cut in half and then cut into thin strips. Add butter and oil into cast-iron pan and place in the grill. Add onions and salt to taste. Cook 45 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Remove onions from pan and set aside, keeping warm.
Spread butter onto the inside of each bun slice and lightly toast, butter side down on the grill until you have good grill marks and a slightly charred surface.
Set your Memphis Wood Fire Grill to the maximum heat setting using the Direct Flame Insert. Let the grates heat up.
Form the wagyu beef into round patties. Press an indentation into the center of each patty to prevent it from puffing excessively during cooking. Season each side of the patty with your BBQ rub.
Grill the patties on the grates for 2-3 minutes
Flip each patty several time during the cook.
Remove from the grill when the burgers have an inner temperature of 125F .
Place the burger on the toasted bun with the lettuce and slather with roasted garlic aioli and finally top with caramelized onions.
