Wagyu Beef Burger with Caramelised Onions
- 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
250 g
Wagyu Burger Mince
(Contains: Milk, Soy;)
½ block
Cheddar cheese
(Contains: Milk;)
2
Parbaked Sourdough Burger Buns
(Contains: Gluten;)
1
brown onion
2 tbs
mayonnaise
(Contains: Eggs;)
1
tomato
½ bag
mixed salad leaves
Not included in your delivery
2 tsp
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 burger patties and cook for 4-5 minutes on each side or until almost cooked through. Transfer the burger patties to an oven tray lined with baking paper and sprinkle with the Cheddar cheese. Place the parbaked sourdough burger buns beside the patties and cook for 5 minutes in the oven or until the cheese is 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 2 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!
