Spicy Asian Wagyu Beef Burgers

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs long red chilli
• 70g ayam goreng paste
• 300g wagyu beef patties
• 2pcs milk buns
• 50g mixed salad leaves
• 50g aioli mayonnaise
• 5ml soy sauce
• 10ml neutral-flavoured oil
• 23ml white vinegar
• 5ml sugar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   WAGYU BEEF PATTIES OPTION Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the chilli, removing the seeds if less heat is desired. Combine half the ayam goreng paste*, 1 tsp soy sauce and 2 tsp oil in a large bowl. Add the beef patties and turn to coat.
2. Step 2 — Pickle chilli
   Combine 1 tbs white vinegar and 1 tsp sugar in a bowl and stir to dissolve the sugar. Add the chilli and toss to coat. Season with salt and set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook beef patties
   Heat a medium frypan over medium-high heat. Add the beef patties to the pan, then cover and cook for 4 mins each side or until cooked through. Remove from the pan.
4. Step 4 — Toast buns
   Meanwhile, heat the grill to high. Halve the buns through the middle. Put on an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted.
5. Step 5 — Make salad
   While the buns are toasting, drain the chilli, reserving the pickling liquid (if you like the heat of chilli, use the drained pickling liquid instead of the vinegar in the salad dressing). Combine 2 tsp extra virgin olive oil and 2 tsp white vinegar in a large bowl. Add the salad leaves, carrot and pickled chilli, then toss to combine.
6. Step 6 — Get ready to serve
   Spread the buns with the aioli, then fill with the beef patties and some of the salad. Divide the burgers and remaining salad among plates to serve.

Allergens

Soy, Milk, Egg, Gluten, Wheat