Gourmet Wagyu Burgers with Balsamic-Caramelized Onions, Gruyere, and Herb-Roasted Zucchini Fries

Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.

Wash 6 medium zucchini and cut them into 3-inch long batons (fries).

Set up a breading station: Place 1/2 cup all-purpose flour in one shallow bowl. In a second bowl, whisk 3 large eggs. In a third bowl, combine 2 cups panko breadcrumbs, 1 cup shredded parmesan, and 2 tbsp finely chopped fresh thyme.

Dredge each zucchini piece in the flour, dip into the whisked eggs, and then press into the panko mixture until fully coated. Arrange in a single layer on the baking sheets.

Drizzle the zucchini with 2 tbsp olive oil and bake for 22 minutes, flipping halfway through, until golden and crisp.

While zucchini roasts, peel and thinly slice 4 large yellow onions. Melt 4 tbsp unsalted butter in a large skillet over medium-high heat.

Add the onions to the skillet with a pinch of salt. Sauté for 15 minutes, stirring frequently. To speed up caramelization, add 1 tbsp of water every few minutes to deglaze the brown bits (fond) from the bottom of the pan and incorporate them back into the onions.

Once onions are deep brown and soft, pour in 1/4 cup balsamic vinegar. Cook for 3 more minutes until the liquid reduces to a thick glaze. Remove from heat.

In a small bowl, whisk together 1 cup mayonnaise, 3 tbsp dijon mustard, and 4 minced garlic cloves to create the aioli.

Gently form 5 lbs of ground wagyu beef into 16 equal patties (about 5 oz each). Season both sides generously with salt and black pepper.

Preheat a grill or large cast-iron griddle to high heat. Sear the patties for 3-4 minutes on the first side to develop a crust.

Flip the burgers and immediately top each with 1 slice of gruyere cheese. Cook for another 3 minutes for medium-rare to medium doneness.

Split 16 brioche buns and lightly toast them on the grill or in a pan for 1 minute.

Assemble the burgers: Spread a generous layer of garlic-dijon aioli on the bottom bun, add the wagyu patty, top with a large spoonful of balsamic-caramelized onions, and close with the top bun.

Serve the burgers immediately alongside the hot herb-roasted zucchini fries.