Pastrami-Spiced Wagyu Beef & Emmental Cheeseburgers
with Spring Pea Salad & Maple-Mustard Onion
Cooking time
20 minutes
Servings
2/4
Calories
1010 /serving
Roll out the red carpet for special occasion burgers. Perfectly marbled wagyu beef patties are dressed up with deli-inspired seasonings, Emmental and the best onion you’ve ever had. (The secret: it’s cooked down in maple syrup and mustard.) Bring in an ultra-crisp spring salad on the side.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 1 Onion (or shallot)
- 100g String peas (sugar snap peas or snow peas)
- 100g Radishes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Maple syrup
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 15ml Whole-grain mustard
- 50g Grated Emmental
- 2 Artisan hamburger buns
- 10g Up the Steaks spices (garlic salt (salt, granulated garlic, canola oil, cellulose), garlic, black pepper, mustard, onion, yeast extract, sea salt, coriander seeds, dill seeds, canola oil, crushed chili)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
67 g
Saturated Fat
22 g
Sodium
1550 mg
Total Carb
67 g
Sugars
20 g
Protein
37 g
Fibre
7 g
Preparation
Make the tangy onion
- Peel and thinly slice the onion lengthwise.
- In a large pan, heat a drizzle of oil on medium.
- Add the onion and sauté, 5 to 7 min., until softened and beginning to brown.
- Add the maple syrup, ½ the mustard, 1 tbsp water (double for 4 portions) and ½ the spices.
- Cook, stirring often, 1 to 2 min., until the onion is coated and saucy.
Mise en place
- Meanwhile, thinly slice the radishes.
- Cut the string peas crosswise into thirds.
Cook the patties
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the patties*; season with the remaining spices.
- Cook, 3 to 5 min. per side, until cooked through.
- Top with the cheese. Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine the baby greens, radishes, string peas, vinaigrette and S&P.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms and a spoonful of the salad between your plates.
- Top each bun bottom with the remaining mustard, a patty, the tangy onion and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
