Break away from bland burgers with this recipe from Marge Perry at Trunk Pop Dinners. Snake River Farms American Wagyu ground beef is served on toasted brioche buns and topped with Gruyere, the famous cheese of Fribourg, Switzerland with a distinctive full-bodied, earthy flavor. This memorable burger is finished with sweet and tangy onion jam, savory rosemary aioli and peppery arugula.
The recipe makes four burgers, but can easily divided for two or doubled for a crowd. Marge uses our one pound packages of ground beef and makes her burgers by hand, but feel free to substitute our pre-made 1/2 pound patties.