Grilled Wagyu Beef Burger (Highly specialized beef) with Cured Tomatoes, Baby Arugula, Balsamic Onions and Truffle Aioli

Grilled Wagyu Beef Burger with Cured Tomatoes, Baby Arugula, Balsamic Onions and Truffle Aioli
4 Roma tomatoes, cut in half
Salt, pepper and sugar to taste
1/2 cup mayonnaise
2 ounces truffle oil
1/2 red onion sliced 1/2-inch thick
1 cup balsamic vinegar
1/4 pound mushrooms, any kind, sliced
2 patties (10 ounces each) American Wagyu beef
2 large Idaho potatoes cut into 1/2-inch thick sticks (skin on)
1 gallon oil, for frying
2 brioche burger buns
2 ounces arugula
Sprinkle of parmesanSeason tomatoes with salt, pepper and sugar. Place in oven at 180 degrees for 2 hours. Remove and let cool; peel skin and set aside.For aioli, spoon mayonnaise into a bowl and slowly whisk in truffle oil until fully mixed. Set aside.Place onions in sauce pot with vinegar and cook on low heat for 15 minutes. Let cool.Heat a thin layer of oil in a skillet and sauté mushrooms until tender. Set aside.Heat grill and season burgers with salt and pepper. Coat with a little oil.Preheat fryer oil to 200 degrees and cook fries 10 minutes until soft. Remove and let drain; raise heat to 350. Place fries in fryer for 5 minutes until crisp. Remove, drain and season with salt.Place burgers on grill and cook 5 minutes per side for medium rare. Add 3 more minutes per side for medium.To assemble: Place onions on bottom of bun and top with mushrooms. Place burger on mushrooms and top with tomatoes, arugula and Parmesan. Place top on bun. Dip fries and burger as needed in truffle aioli.Serves two.Chef Bernie Laskowski, Park Grill Food Services, Chicago