The Zenith Low-Carb Wagyu Burger with Truffle Aioli and Crispy Prosciutto
American (Burgers)
This bunless burger swaps the bread for butter lettuce cups and stacks a Gruyère-topped Wagyu patty with truffle aioli, heirloom tomato, avocado, red onion and shards of crisped prosciutto. The aioli is a quick whisk of mayonnaise, black truffle oil, Dijon, garlic and chives, and it goes into the fridge to rest while everything else cooks. Press a slight dent into the center of each patty before searing so it doesn't bulge in the pan, and handle the meat as little as possible.
Servings: 4 · Time: 35 min · Difficulty: Medium
- 450 Gram Wagyu Ground Beef
- 8 Celsius Butter Lettuce Leaves
- 100 Gram Prosciutto
- 120 Milliliter Mayonnaise (full-fat)
- 1 Tablespoon Black Truffle Oil
- 1 Teaspoon Dijon Mustard
- 1 clove Celsius Garlic
- 2 tablespoon (finely Celsius Fresh Chives
- 100 gram Celsius Gruyere Cheese
- 1 count Celsius Avocado
- 1 count Celsius Heirloom Tomato
- 0.5 count (thinly Celsius Red Onion
- to Celsius Sea Salt
- to Celsius Freshly Ground Black Pepper
- 1 Tablespoon Olive Oil
- Begin by preparing the Truffle Aioli: In a small bowl, combine the mayonnaise, black truffle oil, Dijon mustard, minced garlic, and half of the finely chopped chives. Season with a pinch of sea salt and freshly ground black pepper. Whisk until perfectly smooth and creamy. Cover and refrigerate to allow the flavors to meld.
- Next, crisp the Prosciutto: Preheat your oven to 180°C (350°F) or use a non-stick skillet over medium heat. Arrange the prosciutto slices in a single layer on a baking sheet lined with parchment paper or directly in the hot skillet. Cook for 8-12 minutes in the oven, or 2-4 minutes per side in the skillet, until beautifully golden and crisp. Remove and drain on paper towels, then gently break into smaller, elegant shards.
- Form the Wagyu Patties: Gently divide the Wagyu ground beef into four equal portions. Form each portion into a patty, about 1.5 cm (0.6 inches) thick, making a slight indentation in the center of each patty (this prevents them from bulging during cooking). Season both sides generously with sea salt and freshly ground black pepper. Do not overwork the meat.
- Cook the Wagyu Burgers: Heat the olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned Wagyu patties into the hot pan. Cook for 3-5 minutes per side for medium-rare, or adjust to your desired doneness. During the last minute of cooking, place a slice of Gruyere cheese on top of each patty, allowing it to melt into a luscious, gooey layer.
- Prepare Fresh Components: While the burgers cook, gently wash and dry the butter lettuce leaves. Slice the heirloom tomato, avocado, and red onion into thin, elegant rounds.
- Assemble the Zenith Burgers: On a serving platter, artfully arrange four butter lettuce cups to serve as the 'buns'. Place one cheese-topped Wagyu patty into each lettuce cup. Generously spoon the prepared Truffle Aioli over the warm patty. Layer with a slice of heirloom tomato, a few slices of avocado, and a ring of red onion. Finish by scattering the crispy prosciutto shards over each burger. Garnish with the remaining fresh chives. Serve immediately, allowing guests to appreciate the symphony of textures and flavors.
Tips
- High in fat, especially from Wagyu beef, mayonnaise, and cheese.
- Very high in sodium, primarily from prosciutto, cheese, and added salt, making it less suitable for those monitoring salt intake.
- Excellent source of protein, largely due to Wagyu beef and Gruyere cheese.
- Low in carbohydrates and sugar, aligning with its 'low-carb' descriptor.
- Contains a moderate amount of fiber from avocado, lettuce, and other vegetables.
- This is an indulgent dish, best enjoyed in moderation as part of a balanced diet.