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Sep '09

Porcini Infused Wagyu Burger With Ponzu Onion Marmalade Recipe

Porcini Infused Wagyu Burger With Ponzu Onion Marmalade Recipe, Original Recipe by Doug DuCap

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

Over the years, I’ve seen many different measures of how far we’ve come culinarily as a nation, but I was still kind of taken aback at finding Wagyu beef at the Wiggly.

The Piggly Wiggly, AKA the Wiggly, the Pig, or the Hoggly Woggly is the classic local chain supermarket. It’s the place to go if you’re looking for such staples of Southern life as bulk green peanuts, Adluh flour, smoked ham hocks, pimento cheese, House-Autry catfish breader, pickled okra, etc.

But while the Pig may be traditional, it’s far from provincial. Hence, the inclusion of some damned fine Strube Ranch Wagyu burgers in their frozen foods case. Naturally, I wanted to do them up right, and decided on a treatment that brought out the subtleties of this juicy and almost absurdly tender beef.

First, I basted them with a generous amount of porcini-flavored olive oil, then sprinkled them with several good turns of fresh black pepper. Then I seared them in a very hot grill pan (it was raining, or I would have grilled them outside) and finished them with a goodly amount of kosher salt.

To add to the experience, I topped them with a Ponzu Onion Marmalade that came pretty close to stealing the show, and served them with a side of colorful Southern Peach Scuppernong Salsa. (I’ll be sharing the recipe for the salsa here on Thursday.)

All in all, it was a pretty classy Piggly-purchased lunch!

Here’s how to make the Porcini Infused Wagyu Burger With Ponzu Onion Marmalade:


2 Tbsp butter
2 cups chopped onions
2 Tbsp sesame seeds
2 Tbsp Ponzu sauce (or tamari sauce with a spritz of lime juice)
2 tsp honey
2 Tbsp water
Salt & fresh black pepper to taste
4 (6 oz.) Wagyu burgers
2 Tbsp porcini flavored olive oil
Kosher salt
Freshly ground black pepper


Cook the onions and sesame seeds in the butter over medium heat until onions just begin to caramelize.

Add the ponzu, honey, and water; cook about 7-10 minutes more, stirring frequently. Add salt & pepper to taste. Keep warm.

Brush burgers with porcini oil and grill until done to your liking. Serve with or without a bun (or crusty bread), accompanied by the warm Ponzu Onion Marmalade.


You Can Read More of Doug’s Recipe Corner Here.

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