Waygu beef patty and steak slices, wasabi leaf, béchamel, Gorgonzola, provolone, housemade sansho pepper sauce, beefsteak tomato, Boston lettuce and steak-truffle salt on an onion bun
Miyazaki A5 Wasabi Steak Burger
Hall | New York
Photo credit: Cody Rasmussen Hiroki Odo
When Wagyu beef is touted on a menu, it signals premium quality. At Hall, a café by day, cocktail/wine bar by night, the Miyazaki A5 Wasabi Steak Burger exceeds even raised expectations by doubling up on this buttery-rich meat, featuring it in both the beef patty and in the slices of ribeye steak. Creamy béchamel and citrusy sansho pepper sauce, along with rich provolone and Gorgonzola cheeses up the indulgence factor. Fresh wasabi, cooked with the béchamel and Gorgonzola, plus steak-truffle salt, complete the flavor-forward build.
“It’s a flavor profile not normally seen on a burger,” says Hiroki Odo, Chef/Owner, pointing to the combination of wasabi, blue cheese and Wagyu. “It has a very addictive taste.”
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