What are the main ingredients in Homegrown Wagyu Burger?

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

What is the nutritional information of Homegrown Wagyu Burger?

Calories: 1403, Carbs: 121 grams, Fat: grams, Protein: 54.1 grams, Sugar: 30.4 grams, Salt: 1736 grams

How do I prepare Homegrown Wagyu Burger?

CRISPY FRIES: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time. START THE MUSIC: When the chips reach the halfway mark, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 8-10 minutes, shifting occasionally. NOW WE JAMMIN’: When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 50ml of water. Cook for 4-5 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving. CREAMY & CHEESY: Season the Dijon mayo to taste and set aside for serving. Butter the halved burger buns (optional). Spread the Melrose cheese over the bottom halves of the buns and set aside. WONDROUS WAGYU: Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the 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 and set aside to rest for a few minutes before serving. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through. LOAD UP!: Dollop the bacon jam on the cheese-covered bun halves and top with the patties. Layer with the shredded green leaves and sliced gherkins. Smear with some mayo, cover in crispy onions, and close up with the other bun halves. Pile the chips on the side with the remaining mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

What should be prepared from my kitchen to make Homegrown Wagyu Burger?

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

Homegrown Wagyu Burger

This local-is-lekker burger is truly something patriotic; with its juicy South African wagyu patty, artisanal burger bun, and indulgent toppings of That Mayo, caramelised onion and bacon jam. Served with oven-baked chips, gherkins, and crisp lettuce. And, we remembered Melrose!

Homegrown Wagyu Burger

with chips, homemade bacon jam & a butter bun

Hands on Time: 40 - 60 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Burger Bun
Burger Buns
Crispy Onions
Dijon Mayo
Gherkins
Green Leaves
Honey
Melrose Cheese Spread
Onion
Onions
Potato
South African Wagyu Beef Patties
South African Wagyu Beef Patty
Streaky Pork Bacon

From your kitchen:

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

Serves 1

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 7-8 minutes, shifting occasionally.
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 30ml of water. Cook for 3-4 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger bun (optional). Spread the Melrose cheese over the bottom half of the bun and set aside.
WONDROUS WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the 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 and set aside to rest for a few minutes before serving. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the cheese-covered bun half and top with the patty. Layer with the shredded green leaves and sliced gherkins. Smear with some mayo, cover in crispy onions, and close up with the other half of the bun. Pile the chips on the side with the remaining mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 200g
Streaky Pork Bacon - 2 strips
Onion - 1
Honey - 15ml
Dijon Mayo - 35ml
Burger Bun - 1
Melrose Cheese Spread - 30ml
South African Wagyu Beef Patty - 1
Green Leaves - 40g
Gherkins - 25g
Crispy Onions - 10ml

Download the Recipe

Serves 2

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 8-10 minutes, shifting occasionally.
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 50ml of water. Cook for 4-5 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger buns (optional). Spread the Melrose cheese over the bottom halves of the buns and set aside.
WONDROUS WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the 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 and set aside to rest for a few minutes before serving. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the cheese-covered bun halves and top with the patties. Layer with the shredded green leaves and sliced gherkins. Smear with some mayo, cover in crispy onions, and close up with the other bun halves. Pile the chips on the side with the remaining mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 400g
Streaky Pork Bacon - 4 strips
Onion - 1
Honey - 30ml
Dijon Mayo - 75ml
Burger Buns - 2
Melrose Cheese Spread - 60ml
South African Wagyu Beef Patties - 2
Green Leaves - 80g
Gherkins - 50g
Crispy Onions - 20ml

Download the Recipe

Serves 3

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a large roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 10-12 minutes, shifting occasionally.
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 60ml of water. Cook for 4-5 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger buns (optional). Spread the Melrose cheese over the bottom halves of the buns and set aside.
WONDROUS WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the 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 and set aside to rest for a few minutes before serving. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the cheese-covered bun halves and top with the patties. Layer with the shredded green leaves and sliced gherkins. Smear with some mayo, cover in crispy onions, and close up with the other bun halves. Pile the chips on the side with the remaining mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 600g
Streaky Pork Bacon - 6 strips
Onions - 2
Honey - 45ml
Dijon Mayo - 100ml
Burger Buns - 3
Melrose Cheese Spread - 90ml
South African Wagyu Beef Patties - 3
Green Leaves - 120g
Gherkins - 75g
Crispy Onions - 30ml

Download the Recipe

Serves 4

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a large roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 10-12 minutes, shifting occasionally.
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 80ml of water. Cook for 5-6 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger buns (optional). Spread the Melrose cheese over the bottom halves of the buns and set aside.
WONDROUS WAGYU
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the 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 and set aside to rest for a few minutes before serving. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the cheese-covered bun halves and top with the patties. Layer with the shredded green leaves and sliced gherkins. Smear with some mayo, cover in crispy onions, and close up with the other bun halves. Pile the chips on the side with the remaining mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!