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Wagyu Burger with MAS American Cheese and Very French Fries


MÄS American Cheese (make from scratch or substitute with your favorite cheese)

  • 170 g beer
  • 3 g salt
  • 10 g sodium citrate
  • 4 g iota carrageenan
  • 1 g kappa carrageenan
  • 280 g cheddar cheese


  • 1–1.5 lbs. Russet or Yukon Gold potatoes
  • vegetable oil
  • salt & pepper to taste
  • thyme to taste
  • Old Bay Seasoning to taste
  • fennel seeds to taste


  • 1.5 lbs. ground Wagyu beef (we use Wagyu trim that has been ground up and has a very high-fat ratio; can substitute ground ribeye)
  • salt
  • 4 buns
  • desired toppings (e.g., lettuce, tomato, pickles)


MÄS American Cheese

  • Bring beer to a boil.
  • Once it is boiling, add iota carrageenan and sodium citrate, then cheddar cheese to make a fondue-like mixture.
  • Pour the mixture onto acetate sheets to cool and set.


  • Cut the spuds into thick rectangles and reserve in water.
  • Prepare the poach. In a pot large enough to hold the fries, fill with water, salt, pepper, thyme, Old Bay Seasoning, fennel seed, and any other spice you like.
  • Add the fries while the poaching liquid is cold and bring to a simmer. Be careful to not boil as that would break apart your fries.
  • Cook the fries until they are tender, then carefully remove and let cool on a sheet pan.
  • For the second cook, heat oil to 325° in a large cast-iron pan or deep fryer. Blanch the fries until the steam subsides.
  • Remove fries and allow to cool completely.
  • Heat oil to 375° and fry until crispy.
  • Remove from pan and set on a plate lined with paper towels to absorb the oil.
  • Season with salt.


  • Season the Wagyu beef liberally with salt and gently form into patties. Make a dimple in the center.
  • Grill burgers or cook in cast-iron skillet on medium-high heat for 4–5 minutes or until browned on bottom.
  • Flip and cook an additional 3–4 minutes until cooked through to your desired temperature.
  • Remove patties and let rest for 5 minutes. Top burgers with slices of MÄS American cheese while resting.

Assembling the Burgers

  • Place burger on your preferred bun and add any desired toppings.
  • Serve with fries on the side.


2Hawk Vineyard and Winery 2017 Grenache

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2017 Grenache

Our 2017 Grenache brought out our risk-taking side. The weather as the season ended was just spectacular. We knew the flavors were continuing to develop, so we waited until the last possible minute to harvest the fruit at the risk of a potential frost or rain event that would end the season. Our reward was this forward and generously layered wine that just explodes with bright candied cherry, black raspberry, and Chambord aromas, while flavors of anise, allspice, boysenberry, and blackberry jam lift the palate. Well-integrated and balanced acidity provides the backdrop for a lengthy, spicy finish that hints at sweetness while also speaking to the ripeness of the fruit. Grenache is hedonistic, so enjoy this while it is relatively young—over the next two to five years.