South Gate Waygu Burger with Tomato Aioli
Better butchers and several online sources sell Waygu beef—which comes from the same breed used for Kobe beef. Des Rosiers recommends making the aioli in advance and storing it in the fridge.
Serves 4
8 slices apple wood-smoked bacon, thickly sliced
1 large tomato, quartered, broiled or grilled, and chilled
6 oz. mayonnaise
1 oz. roasted garlic
½ oz. lime juice, freshly squeezed
3 oz. unsalted butter, softened
2 lb. ground Waygu beef
sea salt and freshly ground black pepper to taste
4 tomato slices
4 thin red onion slices
2 oz. baby mixed greens
4 rosemary garlic rolls or other high
quality flavorful rolls
Cook the bacon in skillet until crispy. Drain and set aside. Purée charred tomato with mayonnaise, garlic, and lime juice; set aside. Work butter into the ground beef. Form into four patties. Place in refrigerator to set up. Season burgers with salt and pepper and grill over prepared hardwood-fired grill. Remove the burgers when they reach desired temperature (medium to medium rare is preferred). Let rest. Toast buns on grill and place bacon on grill to warm. To serve, spread aioli on both sides of each bun. On bottom bun, place burger, bacon, onion, tomato, and greens. Top with other bun.
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