June is what I call a whirlwind month; it’s just so jam-packed with events and special occasions. Doesn’t it seem like there’s bridal shower, wedding, or graduation almost every weekend? But let’s not forget the one very special day that we also celebrate this month: Father’s Day!
Whether he’s your Dad or your kids’ Dad, he deserves something special for Father’s Day! And if there’s one adage that holds true, time and again, is that the way to a man’s heart is through his stomach. So, this weekend we’re celebrating Dad with a very indulgent gourmet meal. All dads LOVE a delicious barbeque, so kick it up a notch with an exquisite Australian Wagyu Burger!
Wagyu is similar to Kobe beef in the sense that the meat comes from the same cattle breed, called Wagyu. However, to be properly classified as Kobe beef, the meat must come from Japan. Otherwise it’s called Wagyu…so it’s really only a question of geography, not flavor.
The distinctive and exquisite characteristic of Wagyu is that beautiful, snowy-white marbling of fat that webs across the gorgeous meat. It makes the meat superbly tender and outstandingly delicious, and, best of all, it’s mostly unsaturated fat, rich in Omega-3 and Omega 6 fatty acids. Truly superior in every way to any other meat you can find in the market.
We wanted to bring you the perfect Wagyu recipe for Father’s Day. Something simple and delicious, with a hint of gourmet sophistication. We hit the jackpot in the most unexpected place: a winery! Only the best food is served alongside the fine Cabernet Sauvignon wines of Silver Oak Cellars in California, and their chef, Dominic Orsini, prepares a mouth-watering Wagyu Beef Burger, which he serves with a fig and caramelized onion jam, a slice of white cheddar cheese, and a side of crispy Yukon Gold french fries. Even the name sounds delicious! So we pestered them until they were kind enough to share their famous recipe with us.
This burger has all the winning elements for a Father’s Day meal. It uses prime Wagyu beef, which the most sophisticated of dads will appreciate, but the burger-and-bun format is unfussy, making it less intimidating for the younger members of the family. Chef Orsini’s signature fig jam, gives it a nice sweet touch and the Yukon Gold potatoes make for a simple yet delicious side (but the burger is versatile enough that you can serve it with your favorite side). Pour a glass of any of Silver Oak’s delicious Cabernet wines, and you’re set to toast Dad on his day!
Cheers to all our wonderful gourmet dads out there!
- 3 lbs. Ground Wagyu beef (or 6 ready-made Wagyu burgers)
- 6 Slices white cheddar cheese
- Salt and black pepper
- 6 Burger Rolls
- Preheat grill.
- Shape burgers into 6- to 8-ounce portions and season liberally with salt and pepper.
- Grill burgers to desired temperature, add slices of white cheddar to melt, and place on the burger rolls.
- If using: top with 2-3 tablespoons of the fig and onion jam. Serve with Yukon Gold French fries
We recommend adding: top with 2-3 tablespoons of the fig and onion jam. Serve with Yukon Gold French fries (instructions below)
FIG AND CARAMELIZED ONION JAM
Instead of the traditional brunch Mimosa, try a dark and delicious glass of creamy Irish coffee.
4 yellow onions, sliced
1-pint fresh figs, halved
2 cups Twomey Pinot Noir
Heat a sauce pot (large enough to fit all of the onions) over high heat. When the dry pan (no oil) is very hot, add the onions and stir vigorously. The onions will begin to brown right away; immediately turn the heat to low and continue stirring. Cover with a lid and cook for 10 minutes, stirring every 2 minutes.
Remove the lid and continue to cook for an additional 30 minutes stirring every five minutes. The onions will slowly turn a light brown color and eventually a dark brown color. When the onions have reached a dark caramel color, add the figs and the Pinot Noir. Simmer over medium heat until all the wine is absorbed and the fig and onions have cooked into a thick, yummy jam.
YUKON GOLD FRENCH FRIES
2 quarts canola oil
6 Yukon Gold potatoes cut into wedges
Salt & pepper
In a soup pot heat the canola oil to 300°F. Add the potatoes and cook for 5 minutes. Remove from the oil and strain on a rack. Heat the pot of canola oil up to 350°F. Once the canola oil reaches 350°F, add the potatoes back to the oil and fry until they reach a deep golden brown color. Remove from the oil, let drain for 10 seconds, and immediately season with salt and pepper.
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