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Wagyu Burger

Burger, Recipes

The 1829 building that the Canal Tavern of Zoar calls home served a lot of purposes before chef Cameron Krahel starting cooking at the historic space four years ago. “It was a restaurant, a tavern, an inn, a blacksmith shop on the canal,” he says. When crafting the restaurant’s menu, Krahel played on Zoar village’s founding by German separatists in 1817. That means he serves lots of locally sourced, German-inspired food, ranging from pretzel rolls to bratwurst. Then, there’s the Wagyu Burger — Krahel’s spin on a summer cookout classic that’s quickly become a customer favorite. “I have people that will come back to the restaurant two or three times a week to get the burger,” he says.

Wagyu Burger 

Chef’s Note: Chef Cameron Krahel suggests coating each beef patty liberally with sea salt and freshly cracked pepper and grilling it to medium. “It gets a nice crust on the outside,” he says. “I wouldn’t go too much beyond that just because it starts to get crumbly.”

10-ounce wagyu beef patty
Challah roll 
Spicy garlic dill pickles (recipe below)
Pickled red onions (recipe below) 
Tomato and garlic aioli (recipe below) 

Grill the burger to your liking, being sure to use plenty of salt and pepper. Toast the challah bun and spread the tomato and garlic aioli on both the top and bottom of it. Add the spicy garlic dill pickles to the bottom of the bun and the red onions to the top. Place burger on bun and assemble. 

Spicy Garlic Dill Pickles

2 English cucumbers, thinly sliced
5 cups white vinegar
1/3 cup sea salt
1/3 cup sugar
1/8 cup sliced jalapenos
6 garlic cloves, chopped
2 tablespoons pickling spices
3 sprigs fresh dill

Combine vinegar, sea salt, sugar, sliced jalapenos, garlic and pickling spices to a boil. Pour liquid over cucumbers, add 3 sprigs of fresh dill and let cool in the refrigerator for 2–4 hours. Yield: Enough for 12 burgers  

Pickled Red Onions

Use the same recipe above, but replace the 2 English cucumbers with one thinly sliced red onion. Yield: enough for 12 burgers 

Tomato and Garlic Aioli 

2 heirloom tomatoes
5 cloves fresh garlic, chopped 
3 cups mayonnaise
Salt and pepper

Combine tomatoes and garlic in a food processor and puree. Put in bowl and combine with mayonnaise. Add salt and pepper to taste. Yield: enough for 12 burgers