Directions

1. To make the Pickled Red Onions, place the sliced onions in a pint sized mason jar. Combine the remaining ingredients in a sauce pan and bring to a boil. Remove from heat and pour over the onions. Place a lid on the jar and store refrigerated.

2. Preheat your Le Griddle over medium heat.

3. Place a sheet of foil on the griddle, turning up the sides. Place the cross-cut beef bone marrow bones on the foil. Cover with a metal pan and roast until the marrow is tender, flipping halfway through the process. Remove from the griddle Remove the marrow from the middle of the bones and combine with the fat accumulated in the foil. Place in a small bowl and refrigerate until solid.
4. Place the cooled beef fat and marrow in a small food processor along with the fresh thyme and smoked salt. Process until smooth and lightened in color. Store in the refrigerator for up to one week.
5. Form the 2 lb ground wagyu beef into 4 equal sized patties. Refrigerate.

6. Season the beef patties with Cattleman’s Grill California Tri-tip Seasoning, ground finely with the Kala Crush Grinder. Spray the surface of the Le Griddle with Spray Duck Fat. Place the burgers on the griddle. Cover with a metal pan to trap in the heat. When a nice crust is formed, flip the burger and continue cooking covered.

7. Place the raclette cheese on a sheet of parchment paper on the grill to melt the cheese. After flipping the burger patties, top them with the melted cheese.
8. Spread the whipped bone marrow spread on the brioche buns. Toast the brioche buns until toasted. Remove and set aside.
9. Combine the ingredients for the BBQ Jam and mix well.
10. To build the burgers, spread the bottom brioche bun with the BBQ Jam. Top with Boston lettuce and a slice of tomato. Then add the wagyu burger patty, topped with the cheese and pickled red onion. Finish the Wagyu Burger with the top brioche bun.