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Big Baller BurgerServings: 1 burger -- Yield: 24 servings 8-ounce Wagyu patty topped with black truffle cheddar, caramelized Maui onions, beefsteak tomatoes, sweet-and-spicy millionaire’s bacon, Worcestershire mayo, and red blend reduction on our 4" island burger bun. Buns, Lunch & Dinner, Dine In, Travel Friendly |
Ingredients24 each 8-ounce Wagyu beef patties, 1” thick 4” wide 24 tbsp Kosher salt and black pepper, mixed in equal parts 24 oz 1-ounce slices black truffle white cheddar cheese 24 each King’s Hawaiian® Original Little Island Bun 24 tbsp Liquid butter or margarine 48 tbsp Worcestershire Mayonnaise (subrecipe) 24 oz Caramelized Maui Onions (subrecipe) 24 each Slices beefsteak tomato, 1/2” thick 48 each Sweet-and-Spicy Millionaire’s Bacon (subrecipe) 48 tbsp Red Blend Reduction (subrecipe)
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Build It!Prepare each burger to order as follows:Season one Wagyu burger patty with 1 tablespoon salt and pepper mixture. Place on a grill and cook until medium-rare, flipping occasionally, about 8 to 9 minutes total.
Place 1 slice black truffle cheddar on the burger and let melt for 1 minute. Remove burger from grill and set aside.
Brush the inside of each half of a King’s Hawaiian Original Little Island Bun with 1/2 tablespoon melted butter or margarine, place on a 350°F flattop, and toast for 2 minutes. Remove and set on cutting board.
Spread 1 tablespoon Worcestershire Mayonnaise on each half.
Cover bottom bun with 1 ounce Caramelized Maui Onions, then top with the cooked burger patty.
Top burger with 1 tomato slice, then 2 bacon slices, crisscrossed.
Drizzle the bacon with 2 tablespoons Red Blend Reduction so that it is cascading down over the whole burger. Place top bun on burger and plate to serve.
Worcestershire Mayonnaise- Servings:
- 2 tablespoons
- Yield:
- 24
20 oz Mayonnaise 8 tbsp Worcestershire sauce - Add all ingredients to a mixing bowl and whisk well to combine.
- Transfer to a storage container and hold cold until service.
Caramelized Maui Onions- Servings:
- 1 ounce (approx. 3 tablespoons)
- Yield:
- 24
2 lb Yellow onions, skin and stems removed, julienned ½ c Liquid butter or margarine 2 c Green onions, stems removed, sliced 1/4” on slight bias 2 tbsp Kosher salt 2 tsp Coarse black pepper ½ c Liquid butter or margarine - Place a sauté pan over high heat. Add sliced yellow onions and liquid butter. Sauté 10 minutes until amber in color.
- Add sliced green onions, salt, and pepper, and toss to combine.
- Remove from heat and spread on a sheet tray, placing in cooler to chill. Transfer to a storage container and hold warm or cold on the line for service.
Sweet-and-Spicy Millionaire’s Bacon- Servings:
- 2 slices
- Yield:
- 24
8 tbsp Coarse black pepper 16 tsp Dark chili powder 12 oz Light brown sugar 4 tsp Red pepper flakes 48 each Slices thick-cut applewood smoked bacon - Mix together pepper, chili powder, brown sugar, and red pepper flakes in a small bowl.
- Line bacon slices on a roasting rack resting on a half-sheet tray, and top each bacon slice with approximately 2 teaspoons seasoning mix, covering each piece end-to-end.
- Place in a 250°F convection oven with low fan, and cook for 1 hour or until fully cooked and bacon is firm.
- Remove cooked bacon from oven and immediately transfer to a clean rack to cool.
- Once cool, place in an airtight container and hold at room temperature until service.
Red Blend Reduction- Servings:
- 2 tablespoons
- Yield:
- 24
4 qt ‘Ulupalakua red blend wine (or any red blend) 1 oz Thyme sprigs 4 each Bay leaves 8 tbsp Honey 4 oz Unsalted butter, 1” cubed - Place all ingredients except butter into a sauce pan. Bring to a boil and reduce until liquid equals about one quart or less.
- Strain through a chinois mousseline into a bowl.
- Whisk in cubed butter until combined.
- Transfer to a storage container and allow to cool to room temperature. Store at room temperature until service. Hold warm for service.
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