Wagyu Beef Burgers with Creamy Emmental Sauce
Endive-Green Bean Salad & Potato Wedges
Cooking time
30 minutes
Servings
2/4
Calories
1410 /serving
If these burgers are a cut above the rest, it’s because they’re getting the full-on gourmet treatment. They showcase the mouth-watering qualities of those marvels of marbling, Wagyu patties. Beef like this deserves a fine fromage, so whisk grated Emmental, butter, shallots and milk for a cloak of refined cheese flavour. Flanked by thick-cut oven-roasted potato wedges, each serving stays Euro-chic with a side salad of crisp endives and green beans in honey-Dijon vinaigrette flecked with chives.
We will send you:
- 2 Wagyu beef patties
- 450g Potatoes
- 200g Green beans
- 1 Bunch of chives (or garlic chives)
- 2 Shallots (or onions)
- 2 Endives
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 50g Grated Emmental
- 200ml Milk
- 2 Gourmet potato-scallion buns
- 9g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Barley, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Whisk
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
82 g
Saturated Fat
30 g
Sodium
1460 mg
Total Carb
131 g
Sugars
24 g
Protein
51 g
Fibre
26 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Blanch the green beans
Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel. Reserve the pot.
Cook the patties & toast the buns
In a large pan, heat a drizzle of oil on medium-high. Add the patties*; season with S&P. Cook, 3 to 5 min. per side, until cooked through. Transfer to a plate and keep warm. Heat the same pan on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Make the sauce
Meanwhile, halve, peel and mince the shallots. In the reserved pot, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add ¾ of the shallots and sauté, 30 sec. to 1 min., until fragrant. Add the spices and cook, whisking frequently, 1 to 2 min., until a paste forms. Add the milk; bring to a boil. Reduce the heat to simmer and cook, whisking frequently, 2 to 3 min., until thickened. Add the cheese and cook, whisking frequently, 1 to 2 min., until melted; season with S&P.
Dress the endives & make the salad
Remove the root ends of the endives; halve lengthwise and cut crosswise into 1-inch pieces. Thinly slice the chives. In a large bowl, combine the endives, chives, vinaigrette, remaining shallots and S&P. Set aside ½ the dressed endives. To the bowl of remaining endives, add the green beans, a drizzle of oil and S&P; toss well.
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a patty, a spoonful of the sauce, the dressed endives and a bun top. Serve the salad and remaining sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
