Family Wagyu Beef Burger
- Milk
- Soy
- Gluten
- Eggs
- May contain traces of allergens
What’s a matter wagyu? Cheer up, because this juicy wagyu beef burger covered in melted cheddar and sweet caramelised onions is really going to lift your spirits. You’ll love these parbaked burger buns as well; after just five minutes, you’ll be pulling out puffed-up, steaming sourdough rolls from the oven (it almost feels like you’ve slaved to bake them yourself)! Get a friend to set the table while this one is cooking, because you’ll be desperate to bite in as soon as they’re assembled.
Ingredients
500 g
Wagyu Burger Mince
(Contains: Milk, Soy;)
½ block
Cheddar cheese
(Contains: Milk;)
5
Parbaked Sourdough Burger Buns
(Contains: Gluten;)
1
brown onion
¼ cup
mayonnaise
(Contains: Eggs;)
2
tomatoes
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, grate the Cheddar cheese. Slice the brown onion and tomato, and wash the mixed salad leaves.
Shape the wagyu burger mince into patties (one per person). Heat a greased medium frying pan over a medium-high heat. Add the wagyu beef patties and cook for 4-5 minutes on each side or until almost cooked through. Transfer the burger patties to one of two lined oven trays and sprinkle with the Cheddar cheese. Place the parbaked sourdough burger buns on the second prepared tray. Cook the patties and burger buns in the oven for 5 minutes or until the cheese has melted.
Meanwhile, heat the olive oil in the same frying pan back over a medium heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the brown sugar and cook for a further 3 minutes or until caramelised.
To assemble the burgers, halve the burger buns and top the bases with the mayonnaise, wagyu burger patties, caramelised onion, tomato and a small handful of mixed salad leaves. Place a few mixed salad leaves on the side of your plate and dig in!
