The box has arrived!
Before you get started on preparing the best ‘At Home’ Halal Burger kit this country has seen, please check all the contents listed below have arrived safe and sound. We recommend you read the care and preparation notes along with the allergen advice.
Contents (based on a box for 4)
- 8 Belgian chocolate coated Dates
- 250ml Hellmann's Mayonnaise bottle
- Portion of Chicken Crisps
- A small tub of Truffle Dust & Paprika
- 2x 300g pack of fries
- 4x burger buns
- 4x cheese slices
- 4x ‘No Bull, Just Beef’ Wagyu Burger patties
- 4x Chocolate fondant cakes
Care
- Please place the burger patties, chicken crisps, cheese slices and chocolate fondant cake in the fridge immediately. The burger patties and chicken crisps can be kept in the fridge for a maximum of 48hrs. The chocolate fondant can last for up to 5 days as can the cheese. If you intend to prepare your wagyu burger box after this, please place the items in the freezer immediately upon receipt in order to maintain freshness.
- The dates, mayonnaise, truffle dust, paprika and buns should be stored in a cool dark place.
Allergens
- Dairy
- Gluten
- Eggs
- Soya
Now Let's get this meal ready.
Chicken Crisps - To Whet The Appetite
- Preheat your oven to 180°C (fan assisted) or 200℃ (conventional). Place the Chicken Crisps on a baking tray and cook for 6-8 mins. Alternatively you can Air Fry for 4 mins at 190℃.
- In the meantime, make a dip! Mix in a sprinkle of paprika or a pinch of the truffle dust into the Hellmann's mayonnaise. Please note just a pinch of the Truffle Dust - its strong stuff).
Fries - The Perfect Side
- In the fryer:- Using a deep frying pan: Preheat oil to 175°C (350°F). Fill your basket up to the halfway mark and fry for approximately 3-3.5 minutes until a golden yellow colour is obtained. Do not overcook and reduce the cooking time when preparing smaller quantities. Drain well before serving.
- In the oven: Preheat the oven to 200 °C (400 °F), Gas Mark 6. Spread 300g of frozen fries evenly on to a baking tray and bake for approximately 18-20 minutes. Bake until golden yellow and do not overcook. Turn the fries halfway through baking time.
- Sprinkle with Truffle dust if your heart desires
- Have with mayo as a dip
#NoBullJustBeef Wagyu Burger - The Main Event
What Do I Need?
- Something to press the burger with (The burger patties come really thick (known as ‘High Press’) so you'll need either a heavy duty metal spatula, a burger press, a steak weight or a small plate will do the trick to press it down a little
- A heavy bottomed or cast iron pan.
- A drop or 2 of oil (or beef tallow is even better).
- Salt, Pepper.
- Brioche bun
- Cheese Slices
- A Sauce
- Optional: red onions, chopped and fried white onions, beef tomato slice.
Toast your Brioche Buns
- The best advice is to butter and toast your buns before you start cooking your wagyu patties. Simply spread a thin layer of soft butter across the surface of each bun and toast under a hot oven grill, or on a hot pan.
- Spread a liberal layer of your Truffle mayonnaise on your buns and put aside.
Cook your Wagyu Patties!
We like our burgers just slightly under medium - ie 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 medium to medium well, add an additional 1 minute cooking time.
Step 1: Remove the burger patties from the packaging. If they were frozen, defrost in the fridge first overnight.
Step 2: Bring the pan up to a very high heat (try sprinkling a few drops of water, they should bounce off the pan and sizzle). 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.
Step 3: Get your timer ready and something to press with! Remove the burger from the packaging. Season one side liberally with coarse salt and some pepper. Add the seasoned side face down on to the pan, let it sit for 30 seconds.
Now here's the important bit - grab your ‘pressing’ utensil and, press the patty evenly to flatten it out to approx 1.5inches thick. The sides will split a bit but that's ok. You can press it flatter, but please adjust the cooking time lower (and it might not be as juicy!)
Let the burger patty sit for 4 minutes. Don't move it! Season the top side with some salt and pepper.
Step 4: Flip the burger, you should have a gorgeous crust. Let it cook for another 4-5mins. If you want it cooked beyond medium rare, flip the burger after the 4mins and continue cooking for another minute.
Cheese: We like to add the cheese before the last couple of minutes are up so it melts over the patty. If you happen to have a burger cloche, it's the time to use it.
Final Step: Remove the burger from the pan and let it rest! It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate. This will ensure that the juices get re-absorbed leaving you with a perfect burger to enjoy.
Burgers Assemble!
We give you a lot of artistic licence here. Make it your own! We like to keep it simple with sauce, melted cheese and pickles or with a bottom layer of shredded crisp romaine lettuce, then the cheese covered Wagyu patty, pickle and sauce.
Take pictures and post them on Instagram tagging @that.fat.cow @hellmannsuk @hellmannsmayonnaise
Dessert - The Indulgent Finish
- For a hot gooey fondant, remove from the packaging and place in the oven at 180℃ for 16 mins. Or do it quicker in the microwave at 750W for 45 seconds. Pair with Ice Cream or Berries
