- 1/4 cup white wine
- 3/4 cup water
- 1/2 cup (1 stick) butter
- 1/2 tsp salt
- Freshly ground pepper
- 3/4 cup unbleached all-purpose flour
- 4 eggs
- 3 oz crumbled blue cheese
- 1 lb wagyu ground beef
- Salt and freshly ground pepper
- Lettuce leaves
To make the gougères, preheat oven to 375°. Line a large rimmed baking sheet with parchment paper or a silicone mat.
In a heavy saucepan over medium heat, add wine, water, butter, salt and pepper and bring to a boil. Stir in flour, reduce heat to medium-low, and stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat. Let cool 5 minutes.
Meanwhile, in a medium bowl, whisk eggs. Transfer 1 tablespoon beaten egg to a small bowl and reserve.
Add beaten eggs to dough in saucepan, whisking until well incorporated. Add blue cheese and stir to combine. Drop dough by tablespoonfuls onto prepared sheet, spacing about 1” apart. Using a pastry brush, brush each mound with reserved egg, flattening any pointed tops. Bake gougères until puffed and golden brown, about 30 minutes.
To make the burgers, season liberally beef with salt and pepper and combine. Using a 1 1⁄2 oz scoop or a scale, form some beef into a ball and then flatten to form a patty. Repeat with remaining beef. In a large grill or frying pan over medium-high heat, cook burgers on both sides until desired doneness, 8-10 minutes for medium-rare.
Cut gougères in half. Place 1 burger on each gougère half and top with other half. Top with lettuce, if using. Skewer with a pick and serve.