Wagyu Smash Burgers and Crispy Fries with Green Herb Sauce
Wagyu Smash Burgers and Crispy Fries with Green Herb Sauce
Ingredients
For the Crispy French Fries
- 2 pounds russet potatoes, peeled and cut into 1/4 to 1/2-inch thick strips
- 6 cups peanut oil, or other high smoke point frying oil
- 1 teaspoon salt, to taste
For the Green Herb Sauce
- 1/4 cup unsalted butter
- 2 shallots, thinly sliced
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh basil, packed
- 1/4 cup walnuts
- 1/4 teaspoon nutmeg, freshly grated
- 2 anchovy fillets
- 1 tablespoon capers, drained
- 1 lemon, peeled, seeds removed
- 1 egg yolk, large
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
For the Wagyu Smash Burgers
- 1 1/2 pounds Wagyu beef, ground, 80/20 fat ratio recommended
- 4 potato buns
- 8 slices cheddar cheese
- 1/2 cup dill pickle chips
Instructions
- 1
Prepare the French Fries: Peel the russet potatoes and slice them into uniform 1/4 to 1/2-inch thick strips. Place the potato strips in a large pot of cold water, bring to a boil, and cook for 5 minutes. Drain well.
⏱️ 15 min
- 2
Spread the boiled potato strips in a single layer on a wire rack set over a baking sheet. Allow them to cool completely and air dry for at least 15 minutes, or longer if time permits.
⏱️ 15 min
- 3
Heat the peanut oil in a deep fryer or large heavy-bottomed pot to 300°F. Fry the potato strips in batches for 5 to 7 minutes, until they are softened but not yet browned. Remove with a slotted spoon and spread again on a wire rack to cool completely.
⏱️ 15 min•🌡️ 300
- 4
Prepare the Green Herb Sauce: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced shallots and cook until softened and translucent, about 3 to 5 minutes. Add the remaining 2 tablespoons of butter and melt.
⏱️ 5 min
- 5
Transfer the buttery shallot mixture to a blender. Add the fresh parsley, fresh basil, walnuts, grated nutmeg, anchovy fillets, capers, and peeled lemon. Blend until the mixture is completely smooth and vibrant green.
⏱️ 5 min
- 6
In a medium bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, and apple cider vinegar. Gradually drizzle the green blended sauce into the egg yolk mixture while continuously whisking, until fully emulsified and creamy. Set aside.
⏱️ 7 min
- 7
Prepare the Smash Burgers: Divide the ground Wagyu beef into 8 equal portions (about 3 ounces each) and gently form them into loose balls. Do not compact them.
⏱️ 5 min
- 8
Heat a griddle or large cast iron pan over high heat until very hot. Lightly toast the potato buns on the griddle until golden brown, about 1 minute per side. Set aside.
⏱️ 3 min
- 9
Place two beef balls on the hot griddle. Immediately smash each ball flat with a burger press or sturdy spatula until very thin, about 1/4 inch thick. Season generously with salt. Cook for 1 to 2 minutes until the edges are crispy and browned.
⏱️ 4 min
- 10
Flip the patties. Immediately place a slice of cheddar cheese on each patty. Cook for another 1 to 2 minutes until the cheese is melted and the patties are cooked through. Remove from the griddle. Repeat with the remaining beef balls and cheese.
⏱️ 4 min
- 11
Finish the French Fries: Increase the oil temperature to 375°F. Fry the cooled potato strips a second time in batches until they are golden brown and extremely crispy, about 3 to 5 minutes. Remove with a slotted spoon, drain on a wire rack, and immediately season generously with salt.
⏱️ 10 min•🌡️ 375
- 12
Assemble the Burgers: Spread the green herb sauce generously on both halves of each toasted potato bun. Place dill pickle chips on the bottom bun. Stack two cheesy smash patties on top of the pickles. Place the top bun.
⏱️ 2 min
- 13
For extra texture, cut each assembled burger in half. Place the cut sides down on the hot griddle for 30 seconds to 1 minute until lightly seared.
⏱️ 1 min
- 14
Serve the Wagyu Smash Burgers immediately with a generous portion of crispy French fries. Offer additional green herb sauce for dipping the fries and as an extra condiment for the burgers.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wagyu Smash Burgers and Crispy Fries with Green Herb Sauce
Ingredients
For the Crispy French Fries
- 2 pounds russet potatoes, peeled and cut into 1/4 to 1/2-inch thick strips
- 6 cups peanut oil, or other high smoke point frying oil
- 1 teaspoon salt, to taste
For the Green Herb Sauce
- 1/4 cup unsalted butter
- 2 shallots, thinly sliced
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh basil, packed
- 1/4 cup walnuts
- 1/4 teaspoon nutmeg, freshly grated
- 2 anchovy fillets
- 1 tablespoon capers, drained
- 1 lemon, peeled, seeds removed
- 1 egg yolk, large
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
For the Wagyu Smash Burgers
- 1 1/2 pounds Wagyu beef, ground, 80/20 fat ratio recommended
- 4 potato buns
- 8 slices cheddar cheese
- 1/2 cup dill pickle chips
Instructions
- 1
Prepare the French Fries: Peel the russet potatoes and slice them into uniform 1/4 to 1/2-inch thick strips. Place the potato strips in a large pot of cold water, bring to a boil, and cook for 5 minutes. Drain well.
⏱️ 15 min - 2
Spread the boiled potato strips in a single layer on a wire rack set over a baking sheet. Allow them to cool completely and air dry for at least 15 minutes, or longer if time permits.
⏱️ 15 min - 3
Heat the peanut oil in a deep fryer or large heavy-bottomed pot to 300°F. Fry the potato strips in batches for 5 to 7 minutes, until they are softened but not yet browned. Remove with a slotted spoon and spread again on a wire rack to cool completely.
⏱️ 15 min•🌡️ 300 - 4
Prepare the Green Herb Sauce: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced shallots and cook until softened and translucent, about 3 to 5 minutes. Add the remaining 2 tablespoons of butter and melt.
⏱️ 5 min - 5
Transfer the buttery shallot mixture to a blender. Add the fresh parsley, fresh basil, walnuts, grated nutmeg, anchovy fillets, capers, and peeled lemon. Blend until the mixture is completely smooth and vibrant green.
⏱️ 5 min - 6
In a medium bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, and apple cider vinegar. Gradually drizzle the green blended sauce into the egg yolk mixture while continuously whisking, until fully emulsified and creamy. Set aside.
⏱️ 7 min - 7
Prepare the Smash Burgers: Divide the ground Wagyu beef into 8 equal portions (about 3 ounces each) and gently form them into loose balls. Do not compact them.
⏱️ 5 min - 8
Heat a griddle or large cast iron pan over high heat until very hot. Lightly toast the potato buns on the griddle until golden brown, about 1 minute per side. Set aside.
⏱️ 3 min - 9
Place two beef balls on the hot griddle. Immediately smash each ball flat with a burger press or sturdy spatula until very thin, about 1/4 inch thick. Season generously with salt. Cook for 1 to 2 minutes until the edges are crispy and browned.
⏱️ 4 min - 10
Flip the patties. Immediately place a slice of cheddar cheese on each patty. Cook for another 1 to 2 minutes until the cheese is melted and the patties are cooked through. Remove from the griddle. Repeat with the remaining beef balls and cheese.
⏱️ 4 min - 11
Finish the French Fries: Increase the oil temperature to 375°F. Fry the cooled potato strips a second time in batches until they are golden brown and extremely crispy, about 3 to 5 minutes. Remove with a slotted spoon, drain on a wire rack, and immediately season generously with salt.
⏱️ 10 min•🌡️ 375 - 12
Assemble the Burgers: Spread the green herb sauce generously on both halves of each toasted potato bun. Place dill pickle chips on the bottom bun. Stack two cheesy smash patties on top of the pickles. Place the top bun.
⏱️ 2 min - 13
For extra texture, cut each assembled burger in half. Place the cut sides down on the hot griddle for 30 seconds to 1 minute until lightly seared.
⏱️ 1 min - 14
Serve the Wagyu Smash Burgers immediately with a generous portion of crispy French fries. Offer additional green herb sauce for dipping the fries and as an extra condiment for the burgers.
⏱️ 1 min