BBQ Wagyu Burgers with Goat Cheese Aioli
Summertime Grilled Veggie Salad
Cooking time
20 minutes
Servings
2/4
Calories
1130 /serving
Each bite of these premium burgers is melt in your mouth, thanks to perfectly marbled Wagyu beef patties sizzled on the BBQ. What makes it even more luxurious is a tangy goat cheese aioli. What makes it summer is a grilled asparagus salad with lemon-shallot vinaigrette.
We will send you:
- 2 Wagyu beef patties
- 1 Garlic clove
- 100g French radishes
- 200g String peas (sugar snap peas or snow peas)
- ½ Bunch of asparagus
- 1 Shallot (or onion)
- 1 Lemon
- 60ml Mayonnaise
- 60g Goat cheese
- 2 Classic hamburger buns
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Whisk
Zester
BBQ
Total Fat
84 g
Saturated Fat
22 g
Sodium
1020 mg
Total Carb
59 g
Sugars
12 g
Protein
39 g
Fibre
10 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Zest and juice the lemon. Remove the woody ends of the asparagus. In a medium bowl, combine the asparagus, a drizzle of oil, ⅓ of the spices and S&P. Thinly slice the radishes and string peas lengthwise. Halve, peel and thinly slice the shallot. Mince the garlic. In a large bowl, make the vinaigrette by combining the shallot, ½ the garlic, ½ the lemon zest, ½ the lemon juice, ½ the remaining spices, 1 tbsp oil (double for 4 portions) and S&P.
Grill the patties
Drizzle the patties* with oil; season with the remaining spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until cooked through. Transfer to a plate.
Make the aioli
Meanwhile, in a small bowl, whisk the cheese, mayo, remaining lemon juice, lemon zest and garlic, and S&P.
Grill the asparagus
Add the asparagus to the BBQ and grill, turning often, 3 to 5 min., until softened and beginning to char. Transfer to a cutting board and cut crosswise into thirds on an angle.
Make the salad
To the bowl of vinaigrette, add the radishes, string peas, asparagus and S&P.
Grill the buns & serve
Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until toasted. Divide the bun bottoms and ½ the salad between your plates. Top each bun bottom with the aioli, a patty, the remaining salad and a bun top. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
