On the Menu RECIPE: The Public House La Jolla's Kobe Wagyu Burger

A burger and beer is many customer's signature order at The Public House in La Jolla. Its house-specialty is a 10-ounce, grass-fed Kobe Wagyu Burger with the meat from Australia’s Greg Norman Farms. The hefty burger is served with Gruyere cheese, crumbly gorgonzola, crispy onion straws, tomato and baby greens. The Kobe Wagyu Burger is also available as three, 3-ounce sliders. Photo by Daniel K. Lew
A burger and beer is many customer's signature order at The Public House in La Jolla. Its house-specialty is a 10-ounce, grass-fed Kobe Wagyu Burger with the meat from Australia’s Greg Norman Farms. The hefty burger is served with Gruyere cheese, crumbly gorgonzola, crispy onion straws, tomato and baby greens. The Kobe Wagyu Burger is also available as three, 3-ounce sliders. Photo by Daniel K. Lew — Daniel K. Lew

ON THE MENU RECIPE: The Public House La Jolla'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

• SEE RELATED STORY: "Dinner, lunch or and drinks at The Public House in La Jolla is always good for what’s ale-ing you" at http://www.lajollalight.com/news/2011/aug/24/dinner-at-the-public-house-in-la-jolla-is-always/

   
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