BBQ Smoked Cheddar Wagyu Burgers & Black Garlic Aioli
Grilled Shishito Peppers & Apple Salad
Cooking time
15 minutes
Servings
2/4
Calories
1290 /serving
Every element of these burgers is a step above the ordinary. Wagyu beef patties have the perfect marbling for melt-in-your-mouth tenderness. They’re smothered in melted smoked cheddar cheese for sheer decadence. Layer on aioli boosted with black garlic for a tangy-sweet quality, set off by delicate Boston lettuce leaves. Grilled shishito peppers and an apple-pumped salad with honey-Dijon vinaigrette uplevel the experience.
We will send you:
- 2 Wagyu beef patties
- 1 Shallot (or onion)
- 170g Shishito peppers
- 1 Apple
- 1 Black garlic clove
- 1 Heads of Boston lettuce
- 60ml Mayonnaise
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 2 Smoked cheddar slices
- 2 Classic hamburger buns
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Eggs, Milk, Mustard, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
97 g
Saturated Fat
24 g
Sodium
1610 mg
Total Carb
71 g
Sugars
24 g
Protein
37 g
Fibre
8 g
Preparation
Mise en place
Reserving 4 of the largest outer leaves (double for 4 portions), separate the lettuce leaves; tear the leaves. Halve, peel and thinly slice the shallot. Halve, core and thinly slice the apple; toss with a splash of the vinaigrette to prevent browning. Roughly chop the black garlic into a paste.
Cook the patties
Heat the BBQ on high, making sure to oil the grill first. Season the patties* with ⅓ of the spices. Add to the BBQ and grill, 2 to 3 min. per side, until cooked through. Add the cheese and grill, 1 to 2 min., until melted. Transfer to a plate.
Make the aioli
Meanwhile, in a small bowl, combine the mayo, black garlic and ½ the remaining spices.
Grill the shishitos
In a large bowl, combine the shishitos, a drizzle of oil, the remaining spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until beginning to brown. Return to the bowl.
Make the salad
In a second large bowl, combine the torn lettuce, apple, shallot, remaining vinaigrette and S&P.
Grill the buns & serve
Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through. Divide the bun bottoms and shishitos between your plates. Top each bun bottom with a patty, the aioli, reserved lettuce leaves and a bun top. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
