Our wagyu beef burgers are made from 100% British wagyu cattle. They come in an 80/20 meat to fat ratio and include a mix of rib cap, brisket and chuck and are pre-formed into 115g, 150g or 170g patties.
Ingredients
- 150g Wagyu Beef Burgers
- 4 x Brioche buns
- 4 x Gouda cheese slices
- 1 x Red onion, sliced
- Gherkins
- 5 tbsp ketchup
- 5 tbsp mayonaise
- 1 tbsp dijon mustard
- 1 tbsp Sriracha
- 1 tbsp Gherkin juice
- 2 tsp metled butter
- 1 tsp Truffle Guys - Truffle Honey
We like our burgers just slightly medium - cooked through to the centre but retaining a nice pink colour and super juicy. So follow this guide which has a total cooking time of 9 minutes. If you prefer it medium to medium well, cook it for an additional 1 minute.
Method
-
Toast your buns:
- Brush your brioche buns with melted butter and toast them in a pan
- Once toasted lay them out on your plates
- Cook your burgers:
- Bring the pan up to a very high heat, add a couple of drops of oil.
- Once the oil starts to smoke, reduce the heat by a notch or two. You're good to get cooking.
- Set a timer for 9 minutes, remove the burger from the packaging and season one side liberally with sea salt and black pepper.
- Pop the burger onto the pan, seasoned side face down.
- Now season the top, and let this sit for 5 minutes
- Flip the burger, and add the gouda cheese
- Get about 20ml of water, dash it into the pan to create steam, and cover the lid of your pan to melt the cheese. The burgers will be ready 4 minutes from this point.
- Make your sauce:
- In a small bowl, add your ketchup, mayo, dijon mustard, sriracha, and gherkin juice
- Add in the truffle honey for an extra level of indulgence
- Whisk this up, add salt and pepper to taste
- Spread a tablespoon onto the top and bottom of your buns
- Assemble:
- Once your burgers are cooked, let them rest for 3-4 minutes
- In this time, add your sliced onions to the bottom of the bun
- Add your gherkins to the top of the bun
- Carefully place your burgers onto the bottom bun
- Eat!
Is this the best burger recipe? We'd love to hear from our customers on how they like to make theirs.
