Wagyu Beef Burgers with Sauce au Poivre
Crunchy Fennel Salad & Roasted Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
1210 /serving
When it comes to premium patties, there’s nothing like wagyu for a mouth-watering effect. It deserves a classic French green peppercorn sauce to extend the meaty moments. Serve on toasted burger buns, with roasted potatoes and a zingy salad of fennel shavings.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 1 Head of curly leaf lettuce
- 450g Potatoes
- 1 Fennel bulb
- 12g Beef demi-glace
- 30ml Red wine vinegar
- 5g Green peppercorns
- 15ml Worcestershire sauce
- 90ml Heavy cream
- 2 Artisan hamburger buns
Contains: Anchovies • Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Heavy pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Spatula
2 Sheet pans
Total Fat
77 g
Saturated Fat
27 g
Sodium
1180 mg
Total Carb
102 g
Sugars
17 g
Protein
37 g
Fibre
14 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- 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.
Mise en place
- Meanwhile, wrap the peppercorns in a dish towel; using a heavy pan, press down and rock until roughly crushed.
Cook the patties
- Season the patties with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, occasionally pressing down with a spatula, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the salad
- Meanwhile, roughly chop the lettuce.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- In a large bowl, combine the vinegar, ½ the Worcestershire sauce, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and fennel; toss well.
Make the sauce
- Heat the reserved pan on medium-high.
- Add the demi-glace, peppercorns (add ½ for medium spicy), remaining Worcestershire sauce and ⅓ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 4 min., until thickened.
- Add the cream and cook, stirring often, 2 to 3 min., until slightly reduced.
Toast the buns & serve
- When the potatoes are tender, switch the oven to broil.
- Arrange the buns, cut-sides up, on a second lined sheet pan. Drizzle with oil and season with S&P.
- Toast in the oven, 1 to 3 min., until golden (watch closely as they can burn quickly).
- Divide the potatoes and bun bottoms between your plates.
- Top each bun bottom with a patty, a spoonful of the sauce, a spoonful of the salad and a bun top.
- Serve the remaining sauce and salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
