Wagyu burger

Serves: 1
Ingredients
. 90 gm Wagyu beef patty
. 20 gm caramelised endive
. 28 gm clarified butter
. 20 gm brown sugar
. Passendale cheese, as needed
. 20 gm lettuce
. 1 burger bun
For tomato confit:
. 1 tomato
. 15 gm salt
. 15 gm sugar
. 10 gm garlic
. 5 gm thyme
Method
Cook beef patty to preferred temperature.
Sauté endive with clarified butter and brown sugar until it's golden brown.
For tomato confit: slow cook toma-to with salt, sugar, garlic and thyme at 65°C for 6 hours.
Add cheese to patty and melt.
Place tomato confit on burger bun along with lettuce.
Serve with frites.