Flavor Trends, Strategies and Solutions for Menu Development





Anthony Dee

Anthony Dee
Corporate Executive Concept Chef
Mitchell’s Steakhouses & Fish Markets/Muer Restaurants
Landry’s Inc.

Wagyu Beef & BelGioioso® Aperitivo Italico Cheeseburger

Recipe courtesy of Anthony Dee
Sponsor: BelGioioso®

Servings: 1


Roasted Garlic Aioli (Yield 3 c):

  • 2 c mayonnaise
  • 2 Tbsp roasted garlic purée
  • 1 ½ tsp chopped fresh rosemary
  • ½ lemon, zested and juiced
  • 1 ½ tsp chopped fresh parsley
  • 1 ½ Tbsp chopped fresh chives
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes

Bloody Mary Sauce (Yield 1 ¾ c):

  • 1 c Roasted Garlic Aioli
  • 1 oz tomato paste
  • 2 Tbsp ¼-in dice celery
  • ¼ c ¼-in dice cucumber
  • 1 oz vodka
  • 1 oz Worcestershire sauce

Cheeseburger (per serving):

  • 1 (8-oz) Wagyu burger patty
  • 2 1/8 tsp salt and pepper mixture, divided
  • 1 4½-in potato bun
  • 2 tsp + 2 Tbsp clarified butter
  • 2 (1 ¼-oz) pieces pork belly
  • 1 large egg
  • 2 (1 ½-oz) slices BelGioioso® Aperitivo Italico™ Cheese
  • ½ oz romaine
  • 1 ½ Tbsp Bloody Mary Sauce
  • 1 pickle spear
  • 5 oz potato chips


Roasted Garlic Aioli:

  1. In a small bowl, combine all the ingredients and whisk until smooth.
  2. Using a rubber spatula, transfer the mixture to a container, cover, label and refrigerate.

Bloody Mary Sauce:

  1. Whisk together all the ingredients in a bowl.
  2. Scrape the sauce into a service pan. Cover, label and refrigerate.


  1. For each serving, to order: Season the burger patty with 2 tsp of the salt and pepper mixture, then grill the burger to the desired temperature.
  2. While the burger is cooking, split the bun and brush both sides with the butter. Toast the bun under the salamander until golden brown.
  3. Place the pork belly, in a pie tin, in a preheated 350°F oven to cook for 3 to 4 minutes.
  4. Heat a small sauté pan on medium heat with the remaining 2 Tbsp of the butter. Gently crack the egg into the warm butter, leaving it whole. Season with the remaining 1/8 tsp salt and pepper.
  5. Cook the egg for 2 to 3 minutes on medium heat, until the white is cooked and the yolk is still runny.
  6. Place the bottom bun off-center on an 11-in round plate.
  7. Place the finished Wagyu burger on top of the bottom bun and layer the Italico cheese on top of the hot burger.
  8. Place hot pork belly on top of the cheese.
  9. Place the fried egg on top of the pork belly.
  10. Drizzle the Bloody Mary Sauce on the romaine, then add the top bun.
  11. Garnish the plate with the pickle spear and potato chips.


Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author