What are the main ingredients in THE ULTIMATE WAGYU BURGER?

Oil (cooking, olive or coconut), Salt & Pepper, Butter (optional), Paper Towel, Water, Egg/s (optional)

What is the nutritional information of THE ULTIMATE WAGYU BURGER?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare THE ULTIMATE WAGYU BURGER?

CHEESY BUNS: Butter the halved burger buns (optional). Place a slice or two of Emmental cheese on the bottom halves of the buns and set aside. OPTIONAL EGGS: Wipe down the pan and return it to a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season to taste. ROAST THE WEDGES: Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway. BACON JAM: When the wedges are halfway, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked through but not too crispy. Remove from the pan and set aside to drain on some paper towel. Keep the pan over the heat, reserving the oil from the bacon. Add a knob of butter (optional) and fry the sliced onion for 8-10 minutes, shifting occasionally. While it’s on the go, roughly chop the bacon. Once the onion is soft and caramelised, reduce the heat to low and pop the chopped bacon in the pan. Stir in the maple syrup and 50ml of water. Cook for 4-5 minutes, stirring regularly, until sticky and reduced by a quarter. Remove from the pan on completion, cover to keep warm, and set aside for serving. FRY THE WAGYU: Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the burger patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for a few minutes before serving. Place the bun halves in the hot oven, cut-side up, for 2 minutes until the cheese starts to melt and the bread is warmed through. Remove from the oven on completion. LOAD UP AND INDULGE!: Place a patty on top of a cheesy bun half and smother in the bacon jam. Layer with the shredded green leaves, sliced gherkin, and tomato rounds. Dollop with the chipotle mayo and pop a fried egg on top of the lot (optional). Close it all up with the other half of the bun. Repeat with the other bun. Pile the roast potato wedges on the side and serve with some chipotle mayo for dipping, as well as any remaining fillings. Scrumptious, Chef!

What should be prepared from my kitchen to make THE ULTIMATE WAGYU BURGER?

Oil (cooking, olive or coconut), Salt & Pepper, Butter (optional), Paper Towel, Water, Egg/s (optional)

THE ULTIMATE WAGYU BURGER

Name: THE ULTIMATE WAGYU BURGER
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Butter (optional); Paper Towel; Water; Egg/s (optional)

This is my dad’s favourite burger recipe, which became a Sunday tradition in our house. To make this one extra special, we’ve used mouth-watering wagyu beef. The fat in wagyu is evenly dispersed in a marbled pattern, giving it its uniquely rich and buttery texture!

THE ULTIMATE WAGYU BURGER

with Emmental & homemade bacon jam

Hands on Time: 25 - 35 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Bacon Pieces
Beef
Emmenthal Cheese
Free-Range Wagyu Beef Patty
Gherkins
Green Leaves
Maple Syrup
Onion
Plum Tomato
Potato
Schoon Butter Bun
That Mayo Chipotle Mayo

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Butter (optional)
Paper Towel
Water
Egg/s (optional)

Serves 1

ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
BACON JAM
When the wedges are halfway, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked through but not too crispy. Remove from the pan and set aside to drain on some paper towel. Keep the pan over the heat, reserving the oil from the bacon. Add a knob of butter (optional) and fry the sliced onion for 6-8 minutes, shifting occasionally. While it’s on the go, roughly chop the bacon. Once the onion is soft and caramelised, reduce the heat to low and pop the chopped bacon in the pan. Stir in the maple syrup and 30ml of water. Cook for 3-4 minutes, stirring regularly, until sticky and reduced by a quarter. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CHEESY BUNS
Butter the halved burger bun (optional). Place a slice or two of Emmental cheese on the bottom half of the bun and set aside.
FRY THE WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the burger patty for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for a few minutes before serving. Place the bun halves in the hot oven, cut-side up, for 2 minutes until the cheese starts to melt and the bread is warmed through. Remove from the oven on completion.
OPTIONAL EGG
Wipe down the pan and return it to a medium-high heat with a drizzle of oil or knob of butter. Crack in 1 egg and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season to taste.
LOAD UP AND INDULGE!
Place the patty on top of the cheesy bun half and smother in the bacon jam. Layer with the shredded green leaves, sliced gherkin, and tomato rounds. Dollop with the chipotle mayo and pop the fried egg on top of the lot (optional). Close it all up with the other half of the bun. Pile the roast potato wedges on the side and serve with some chipotle mayo for dipping, as well as any remaining fillings. Scrumptious, Chef!

Potato - 200g
Bacon Pieces - 2
Onion - 1
Maple Syrup - 15ml
Emmenthal Cheese - 50g
Schoon Butter Bun - 1
Free-Range Wagyu Beef Patty - 1
That Mayo Chipotle Mayo - 40ml
Plum Tomato - 1
Gherkins - 25g
Green Leaves - 40g

Download the Recipe

Serves 2

ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
BACON JAM
When the wedges are halfway, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked through but not too crispy. Remove from the pan and set aside to drain on some paper towel. Keep the pan over the heat, reserving the oil from the bacon. Add a knob of butter (optional) and fry the sliced onion for 8-10 minutes, shifting occasionally. While it’s on the go, roughly chop the bacon. Once the onion is soft and caramelised, reduce the heat to low and pop the chopped bacon in the pan. Stir in the maple syrup and 50ml of water. Cook for 4-5 minutes, stirring regularly, until sticky and reduced by a quarter. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CHEESY BUNS
Butter the halved burger buns (optional). Place a slice or two of Emmental cheese on the bottom halves of the buns and set aside.
FRY THE WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the burger patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for a few minutes before serving. Place the bun halves in the hot oven, cut-side up, for 2 minutes until the cheese starts to melt and the bread is warmed through. Remove from the oven on completion.
OPTIONAL EGGS
Wipe down the pan and return it to a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season to taste.
LOAD UP AND INDULGE!
Place a patty on top of a cheesy bun half and smother in the bacon jam. Layer with the shredded green leaves, sliced gherkin, and tomato rounds. Dollop with the chipotle mayo and pop a fried egg on top of the lot (optional). Close it all up with the other half of the bun. Repeat with the other bun. Pile the roast potato wedges on the side and serve with some chipotle mayo for dipping, as well as any remaining fillings. Scrumptious, Chef!

Potato - 400g
Bacon Pieces - 4
Onion - 1
Maple Syrup - 30ml
Emmenthal Cheese - 100g
Schoon Butter Bun - 2
Free-Range Wagyu Beef Patty - 2
That Mayo Chipotle Mayo - 80ml
Plum Tomato - 1
Gherkins - 50g
Green Leaves - 80g

Download the Recipe

Serves 3

ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
BACON JAM
When the wedges are halfway, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked through but not too crispy. Remove from the pan and set aside to drain on some paper towel. Keep the pan over the heat, reserving the oil from the bacon. Add a knob of butter (optional) and fry the sliced onion for 8-10 minutes, shifting occasionally. While it’s on the go, roughly chop the bacon. Once the onion is soft and caramelised, reduce the heat to low and pop the chopped bacon in the pan. Stir in the maple syrup and 50ml of water. Cook for 4-5 minutes, stirring regularly, until sticky and reduced by a quarter. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CHEESY BUNS
Butter the halved burger buns (optional). Place a slice or two of Emmental cheese on the bottom halves of the buns and set aside.
FRY THE WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the burger patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for a few minutes before serving. Place the bun halves in the hot oven, cut-side up, for 2 minutes until the cheese starts to melt and the bread is warmed through. Remove from the oven on completion.
OPTIONAL EGGS
Wipe down the pan and return it to a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season to taste.
LOAD UP AND INDULGE!
Place a patty on top of a cheesy bun half and smother in the bacon jam. Layer with the shredded green leaves, sliced gherkin, and tomato rounds. Dollop with the chipotle mayo and pop a fried egg on top of the lot (optional). Close it all up with the other half of the bun. Repeat with the other bun. Pile the roast potato wedges on the side and serve with some chipotle mayo for dipping, as well as any remaining fillings. Scrumptious, Chef!

Potato - 400g
Bacon Pieces - 4
Onion - 1
Maple Syrup - 30ml
Emmenthal Cheese - 100g
Schoon Butter Bun - 2
Free-Range Wagyu Beef Patty - 2
That Mayo Chipotle Mayo - 80ml
Plum Tomato - 1
Gherkins - 50g
Green Leaves - 80g

Download the Recipe

Serves 4

ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 40-45 minutes until cooked through and golden, shifting halfway.
BACON JAM
When the wedges are halfway, place a large pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked through but not too crispy. Remove from the pan and set aside to drain on some paper towel. Keep the pan over the heat, reserving the oil from the bacon. Add a knob of butter (optional) and fry the sliced onion for 10-12 minutes, shifting occasionally. While it’s on the go, roughly chop the bacon. Once the onion is soft and caramelised, reduce the heat to low and pop the chopped bacon in the pan. Stir in the maple syrup and 80ml of water. Cook for 5-6 minutes, stirring regularly, until sticky and reduced by a quarter. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CHEESY BUNS
Butter the halved burger buns (optional). Place a slice or two of Emmental cheese on the bottom halves of the buns and set aside.
FRY THE WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the burger patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for a few minutes before serving. Place the bun halves in the hot oven, cut-side up, for 2 minutes until the cheese starts to melt and the bread is warmed through. Remove from the oven on completion.
OPTIONAL EGGS
Wipe down the pan and return it to a medium-high heat with a drizzle of oil or knob of butter. Crack in 4 eggs and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season to taste.
LOAD UP AND INDULGE!
Place a patty on top of a cheesy bun half and smother in the bacon jam. Layer with the shredded green leaves, sliced gherkin, and tomato rounds. Dollop with the chipotle mayo and pop a fried egg on top of the lot (optional). Close it all up with the other half of the bun. Repeat with each bun. Pile the roast potato wedges on the side and serve with some chipotle mayo for dipping, as well as any remaining fillings. Scrumptious, Chef!