Makes: 4 burgers
Ingredients:
2 packs of Beverly Hills Butcher Club Dry Aged Wagyu Bone Marrow Burgers
2 large onions
Your desired cheese
Burger buns
Aioli ingredients:
1 egg yolk
1 cup neutral oil
3 garlic cloves
Juice of half a lemon
Half tbsp grain mustard
S&P to taste
Pinch cayenne pepper
Prepare all your ingredients.
Start by preparing the caramelized onion. Cut the onions into half moons. Heat a pan with neutral oil and add the onions. Cook for about 20 minutes. Once they are close to being ready, to add a twist, you can deglaze with sweet wine (optional). Season with salt and pepper.
To prepare the aioli add the egg yolk, garlic and mustard to a bowl. Slowly whisk in the oil until you reach the desired consistency. Squeeze the juice of the lemon and cayenne pepper. Season with salt and pepper.
Prepare the buns. Spread melted butter on each bun and toast on a hot pan.
To cook your Beverly Hills Butcher Club burgers, heat a pan and add some neutral oil. Cook the burger on one side for 2 minutes, then flip it over, add butter and baste until the burger reaches your desired temperature.
Put your burger together, add the cheese to the burger and melt with a torch burner.