Wagyu Patty Meltby Val Cucine
Take the meat from a good burger, the caramelized onions off a slider, the buttery toast from a grilled cheese made with the rye bread from a good deli sandwich, and top it all with the melted Swiss from a Reuben, and you've got yourself one hell of a sandwich.
1 piece of dried Ancho chili
½ cup mayonnaise
2 pounds ground American Wagyu beef
Freshly ground black pepper
8 extra-sour rye bread slices
4 tablespoons butter, melted
½ pound Vermont Cheddar cheese, shredded
ANCHO CHILI MAYONNAISE
WAGYU BEEF PATTIES
To make the mayonnaise, soak the Ancho chili in hot water until soft. When it is cool enough to handle, peel off the skin and blend the Ancho chili in a blender until smooth. Mix the Ancho chili puree with the mayonnaise until combined. Cover and refrigerate.
To make the onions, heat the olive oil in a large sauté pan over medium-low heat. Add the onions, sprinkle with salt, and cook, stirring frequently, for 15 minutes. Increase the heat to medium and continue cooking until the onions are caramelized and golden brown, about 15 minutes longer. Season to taste with salt and pepper and set aside.
Preheat the air fryer @ “ROAST” to 390F/200C with “CONVECTION” function; spray the wire basket with cooking oil spray. Line the air fryer basket with “perforated parchment” paper.
To make the “perforated parchment paper”, take a piece of baking parchment paper and poke small holes with a large size pin or a medium size clean nail so that the fish will not stick to the wire basket during cooking.
To make the Wagyu patties, season the beef with salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the bread slices. Place the wagyu in the refrigerator to chill for about 30 minutes. When the air fryer is warm, place the beef patties in the wire basket over the metal tray. Cook each patties 5-7 minutes on each side of the patty, depending on your liking.
Brush one side of each bread with melted butter. Place 4 bread slices, buttered side down, on a cutting board. Sprinkle half of the cheese over the 4 slices, dividing equally. Top the cheese on each slice with an equal portion of the onions, a cooked patty, and then an equal portion of the remaining cheese. Generously spread or drizzle the mayonnaise over each beef patty and top each patty with the caramelized onions and pickles. Top with the remaining bread slices, buttered side up.
Cut each patty melt in half, and serve with a short salad or air fried vegetables.