On the Menu: The Public House’s Kobe Wagyu Burger
Ingredients:
1/2 pound Kobe Wagyu beef patty
1/4 cup crumbled gorgonzola
1 slice gruyere cheese
1/2 cup arugula
1 tomato, sliced
1 medium onion
1 local fresh brioche bun
Method: Season Kobe beef patty with salt and pepper and then place on hot grill for four minutes. Slice onion thinly and then deep fry in light coat batter (onions can be grilled or caramelized if preferred).
Flip burger and top with slice of gruyere, cooking for further 4 minutes (med-rare). Remove from grill and top burger with grumbled gorgonzola cheese, grilled tomato slices, arugula, and finally crispy onion straws. Place burger on fresh burger bun and serve
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