The burger that dreams are made of! A succulent Wagyu patty pairs perfectly with a glorious BBQ-gochujang basting sauce and fresh green leaves. Sided with loaded okonomiyaki Fries, Kewpie mayo, roasted nori, sesame seeds and pickled ginger.
BBQ Wagyu Burger & Okonomiyaki Fries
BBQ Wagyu Burger & Okonomiyaki Fries
with gochujang, nori sheets & pickled ginger
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Asian BBQ Sauce
- Beef
- Cucumber
- Gochujang
- Green Leaves
- Kewpie Mayo
- Nori Sheet
- Nori Sheets
- Pickled Ginger
- Potato
- Rice Wine Vinegar
- Schoon Burger Bun
- Schoon Burger Buns
- South African Wagyu Patties
- South African Wagyu Patty
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 25-30 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.
PICKLED VEG & MAYO
In a bowl, add the rice wine vinegar, 10ml of a sweetener of choice, and some seasoning. Mix until the sweetener has fully dissolved. Add the cucumber matchsticks. Toss until fully coated and set aside to pickle. Loosen the kewpie mayo with a splash of water.
NORI TIME
Place the nori sheet in the hot oven (no need for a roasting tray) and roast for 5-6 minutes until crispy. In a bowl, combine the gochunjang (to taste) with the BBQ sauce.
BASTED PATTY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the patty for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.). In the final minute, baste with ½ the spicy BBQ sauce. Remove from the pan and set aside to rest for a few minutes before serving.
BUTTER THOSE BUNS
Return the pan to a medium-high heat with a knob of butter or a drizzle of oil. When hot, place the halved bun in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Drain the pickling liquid from the cucumber.
DIG IN!
Smear some of the kewpie mayo on the bottom bun half. Top with the shredded green leaves, the pickled cucumber, and a juicy patty. Smear the other bun half with some mayo and close up the burger! Pile the chips on the side, and drizzle with the remaining kewpie mayo and spicy BBQ sauce. Sprinkle over the sesame seeds and the chopped pickled ginger. Crumble over the roasted nori and indulge yourself!
Potato - 200g
Rice Wine Vinegar - 15ml
Cucumber - 50g
Kewpie Mayo - 50ml
Gochujang - 5ml
Nori Sheet - 1
Asian BBQ Sauce - 45ml
South African Wagyu Patty - 1
Schoon Burger Bun - 1
Green Leaves - 20g
White Sesame Seeds - 5ml
Pickled Ginger - 15g
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, 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.
PICKLED VEG & MAYO
In a bowl, add the rice wine vinegar, 15ml of a sweetener of choice, and some seasoning. Mix until the sweetener has fully dissolved. Add the cucumber matchsticks. Toss until fully coated and set aside to pickle. Loosen the kewpie mayo with a splash of water.
NORI TIME
Place the nori sheets in the hot oven (no need for a roasting tray) and roast for 5-6 minutes until crispy. In a bowl, combine the gochunjang (to taste) with the BBQ sauce.
BASTED PATTY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.). In the final minute, baste with ½ the spicy BBQ sauce. Remove from the pan and set aside to rest for a few minutes before serving.
BUTTER THOSE BUNS
Return the pan to a medium-high heat with a knob of butter or a drizzle of oil. When hot, place the halved buns in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Drain the pickling liquid from the cucumber.
DIG IN!
Smear some of the kewpie mayo on the bottom bun halves. Top with the shredded green leaves, the pickled cucumber, and a juicy patty. Smear the other bun halves with some mayo and close up the burger! Pile the chips on the side, and drizzle with the remaining kewpie mayo and spicy BBQ sauce. Sprinkle over the sesame seeds and the chopped pickled ginger. Crumble over the roasted nori and indulge yourself!
Potato - 400g
Rice Wine Vinegar - 30ml
Cucumber - 100g
Kewpie Mayo - 100ml
Gochujang - 10ml
Nori Sheet - 1
Asian BBQ Sauce - 85ml
South African Wagyu Patties - 2
Schoon Burger Buns - 2
Green Leaves - 40g
White Sesame Seeds - 10ml
Pickled Ginger - 30g
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, 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.
PICKLED VEG & MAYO
In a bowl, add the rice wine vinegar, 20ml of a sweetener of choice, and some seasoning. Mix until the sweetener has fully dissolved. Add the cucumber matchsticks. Toss until fully coated and set aside to pickle. Loosen the kewpie mayo with a splash of water.
NORI TIME
Place the nori sheets in the hot oven (no need for a roasting tray) and roast for 5-6 minutes until crispy. In a bowl, combine the gochunjang (to taste) with the BBQ sauce.
BASTED PATTY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.). In the final minute, baste with ½ the spicy BBQ sauce. Remove from the pan and set aside to rest for a few minutes before serving.
BUTTER THOSE BUNS
Return the pan to a medium-high heat with a knob of butter or a drizzle of oil. When hot, place the halved buns in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Drain the pickling liquid from the cucumber.
DIG IN!
Smear some of the kewpie mayo on the bottom bun halves. Top with the shredded green leaves, the pickled cucumber, and a juicy patty. Smear the other bun halves with some mayo and close up the burger! Pile the chips on the side, and drizzle with the remaining kewpie mayo and spicy BBQ sauce. Sprinkle over the sesame seeds and the chopped pickled ginger. Crumble over the roasted nori and indulge yourself!
Potato - 600g
Rice Wine Vinegar - 45ml
Cucumber - 150g
Kewpie Mayo - 150ml
Gochujang - 15ml
Nori Sheets - 2
Asian BBQ Sauce - 125ml
South African Wagyu Patties - 3
Schoon Burger Buns - 3
Green Leaves - 60g
White Sesame Seeds - 15ml
Pickled Ginger - 45g
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, 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.
PICKLED VEG & MAYO
In a bowl, add the rice wine vinegar, 25ml of a sweetener of choice, and some seasoning. Mix until the sweetener has fully dissolved. Add the cucumber matchsticks. Toss until fully coated and set aside to pickle. Loosen the kewpie mayo with a splash of water.
NORI TIME
Place the nori sheets in the hot oven (no need for a roasting tray) and roast for 5-6 minutes until crispy. In a bowl, combine the gochunjang (to taste) with the BBQ sauce.
BASTED PATTY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.). In the final minute, baste with ½ the spicy BBQ sauce. Remove from the pan and set aside to rest for a few minutes before serving.
BUTTER THOSE BUNS
Return the pan to a medium-high heat with a knob of butter or a drizzle of oil. When hot, place the halved buns in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Drain the pickling liquid from the cucumber.
DIG IN!
Smear some of the kewpie mayo on the bottom bun halves. Top with the shredded green leaves, the pickled cucumber, and a juicy patty. Smear the other bun halves with some mayo and close up the burger! Pile the chips on the side, and drizzle with the remaining kewpie mayo and spicy BBQ sauce. Sprinkle over the sesame seeds and the chopped pickled ginger. Crumble over the roasted nori and indulge yourself!
Potato - 800g
Rice Wine Vinegar - 60ml
Cucumber - 200g
Kewpie Mayo - 200ml
Gochujang - 20ml
Nori Sheets - 2
Asian BBQ Sauce - 170ml
South African Wagyu Patties - 4
Schoon Burger Buns - 4
Green Leaves - 80g
White Sesame Seeds - 20ml
Pickled Ginger - 60g
Woolies Products in this dish
