"THE MORTAR" WAYGU CHUCK BURGER
Treat your taste buds to the ultimate gourmet experience with our Wagyu Chuck Roast Burger! Savor the divine combination of smoky, tender Wagyu chuck roast, caramelized onions, and jalapenos in our signature burger recipe, finished off with a dollop of creamy and spicy ranch dip.
Wagyu Boneless Chuck Roast (KC Cattle Company)
White Onions (Chopped)
1 quarter cup of Butter
1 lb Sour Cream
Burger Buns (we used Hawaiian Sweet Buns)
Prepare your smoker by preheating it to 250 degrees and allow the Wagyu chuck roast to come to room temperature.
Generously season your Wagyu beef with Gunpowder Steak & Brisket Seasoning, ensuring every inch is coated with flavor.
Place the seasoned chuck roast in the smoker and remember to spritz it regularly with water or beer to keep it moist and flavorful.
Once the internal temperature reaches 160 degrees, wrap the meat in foil and put it back to the smoker.
Continue smoking until the internal temperature reaches 200 degrees, creating a tender and juicy roast. Pull it out of the smoker and place it inside the oven to let it cool off.
In the smoker, increase the temperature to 375 degrees and cook your chopped jalapeños and onions to a hot cast iron skillet. Add a quarter cup of butter and close your smoker.
While the toppings cook, prepare your dressing by mixing 1 sachet of Spicy Ranch Dip with 1 pound of sour cream.
Allow the sautéed jalapeños and onions to cool before assembling the burger.
- Shred the smoky Wagyu chuck roast meat and toast your burger buns to perfection.
Finally, assemble your mouthwatering burger by spreading the spicy ranch dip on both the top and bottom buns, adding the shredded chuck roast patty, and topping it off with the delectable caramelized jalapenos and onions.
Get ready for a gourmet burger experience like no other!
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