Wagyu burger

AT A GLANCE

  • Serves 4 people

  • 30 gm unsalted butter
  • 3 onions (about 600gm), coarsely chopped
  • 30 ml Madeira
  • 400 gm wagyu, coarsely minced (see note)
  • 100 gm wagyu fat, coarsely minced (see note)
  • 50 gm dried fine breadcrumbs
  • 1 egg, lightly whisked
  • 2 tsp grapeseed oil
  • 4 thin slices of vintage cheddar (80gm)
  • 4 brioche rolls, split (see note)
  • To serve: mayonnaise
  • 1 baby cos, outside leaves discarded, leaves separated
  •  
  • Pickled beetroot
  • 500 gm beetroot (about 3), trimmed, washed
  • 200 ml red wine
  • 100 ml ruby port
  • 100 ml cabernet sauvignon vinegar
  • 50 gm white sugar
  •  
  • Carmelised onion
  • 2 onions, thinly sliced
  • 2 tsp grapeseed oil
01   For pickled beetroot, combine ingredients with 1 litre water and 1 tsp salt in a saucepan over medium heat. Bring just to the boil, reduce heat to low, then simmer gently until beetroot are tender and liquid reduces to 400ml (1½-2 hours). When cool enough to handle, peel and thinly slice beetroot and set aside. Strain cooking liquid through a muslin-lined fine sieve into a saucepan, bring to the boil over medium heat and reduce to 260ml (10-12 minutes). Place beetroot in a sterilised jar, cover with liquid and seal. Pickled beetroot may be kept in refrigerator for up to 1 month. Makes 600ml.
02   Meanwhile, for caramelised onion, combine onion and oil in a saucepan, season to taste and stir frequently over low-medium heat until caramelised (45 minutes-1 hour). Set aside and keep warm.
03   Meanwhile, melt butter in a frying pan over medium heat, add onion and stir frequently until caramelised (35-40 minutes). Deglaze pan with Madeira, cool completely, then transfer to a bowl and add minces, breadcrumbs and egg and mix with your hands to combine. Season to taste. Mould into 4 patties, place on a tray, cover with plastic wrap and refrigerate for 30 minutes.
04   Preheat oven to 250C. Heat grapeseed oil in an ovenproof frying pan and sear burgers over medium heat until browned (1-2 minutes each side). Transfer to oven, roast for 1 minute, then top each burger with a cheese slice and roast until cheese just melts (1-2 minutes).
05   Meanwhile, preheat a grill on high heat and lightly toast cut-side of rolls, then spread with mayonnaise. Top roll bases with lettuce, burger, caramelised onion and beetroot. Sandwich with roll tops and serve immediately.
Note If you don’t have a mincer, you may need to ask your butcher to prepare this for you in advance. Keep mince cold as it softens easily at room temperature. Brioche rolls are available from select bakers. Substitute with a soft burger bun.

Recipe:

JUSTIN NORTH

Photography:

CHRIS CHEN

Styling:

MIA ASKER

View Full Site