Wagyu Beef Burgers with Chimichurri Mayo
Heirloom Tomato Salad & Cheesy Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1270 /serving
When it comes to gourmet burgers, wagyu patties are the way-gyu go! Known for its top-tier marbling, this ground beef defines melt in your mouth once sizzled on the stovetop. Sizzle the patties alongside onion, so both are ready for action on a classic burger bun. Give it oomph with mayo inspired by Argentinian chimichurri (this vinegar, herb and garlic mix is arguably the world’s best condiment for beef). Smoky roasted potatoes are luxed up with butter and Grana Padano cheese, set off by a sun-kissed heirloom tomato salad.
We will send you:
- 2 Wagyu beef patties
- 450g Multicoloured baby potatoes
- 450g Heirloom tomatoes
- 2 Garlic cloves
- 1 Onion (or shallot)
- 14g Herb medley (parsley, mint, cilantro)
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 25g Grana Padano (contains rennet)
- 2 Classic hamburger buns
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
84 g
Saturated Fat
23 g
Sodium
900 mg
Total Carb
96 g
Sugars
12 g
Protein
39 g
Fibre
11 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes and 1 tbsp butter (double for 4 portions). On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. Remove from the oven and scatter the butter evenly over top. Sprinkle with the cheese. Roast, 2 to 3 min., until the cheese has melted.
Mise en place
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl. Peel and thinly slice the onion into rounds. Cut the tomatoes into ½ inch wedges. Mince the garlic.
Cook the patties & onion
Season the patties with all but a pinch of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate and keep warm. In the same pan, heat a drizzle of oil on medium-high. Add the onion (without separating the rounds) and cook, 3 to 5 min., until softened; season with S&P. Transfer to a plate. Wipe out and reserve the pan.
Make the chimichurri mayo
Meanwhile, to the bowl of herbs, add the mayo, garlic (start with ½), ⅓ of the vinegar and the remaining spices; stir well.
Toast the buns & make the tomato salad
Heat the reserved pan on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 min., until lightly browned. In a large bowl, combine the tomatoes, remaining vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the chimichurri mayo, a patty, the onion and a bun top. Serve the tomato salad and remaining chimichurri mayo on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
