Pastrami-Spiced Wagyu Beef & Emmental Cheeseburgers
with Baby Watercress Salad & Maple-Mustard Onion
Cooking time
20 minutes
Servings
2/4
Calories
1040 /serving
Roll out the red carpet for burgers destined to make suppertime a special occasion. Ultra-tender and perfectly marbled, seared wagyu beef patties are the centrepiece. Dress them up with deli-inspired seasonings, emmental cheese melted over top and some of the best onion you’ve ever had. (The secret: it’s cooked down in maple syrup and whole-grain mustard.) Bring in a sharp blast of green from baby watercress tossed with ultra-crisp string peas and radishes.
We will send you:
- 2 Wagyu beef patties
- 100g Radishes
- 100g String peas (sugar snap peas or snow peas)
- 90g Baby watercress
- 1 Onion (or shallot)
- 15ml Whole-grain mustard
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 15ml Maple syrup
- 50g Grated Emmental
- 2 Classic hamburger buns
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
69 g
Saturated Fat
21 g
Sodium
1650 mg
Total Carb
69 g
Sugars
21 g
Protein
39 g
Fibre
6 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 frequently, 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 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 keep warm. Reserve the pan.
Make the salad
Meanwhile, in a large bowl, combine the watercress, 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.
