Wagyu Cheese Burger

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs potato
• 1clove garlic
• 40ml vegan mayonnaise
• 300g wagyu beef patties
• 1pcs red onion
• 5g smoky barbecue seasoning
• 2pcs white bread rolls
• 1pcs tomato
• 50g shredded cheese mix
• 50g mixed salad leaves
• 23ml olive oil
• 15ml dijon mustard
• 10ml extra virgin olive oil
• 10ml balsamic vinegar
• 5ml sugar

Method

1. Step 1 — Prep and roast wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potato and unpeeled potato into 1.5cm-thick wedges. Crush or finely chop the garlic. Put the wedges on the lined tray, scatter over the garlic and drizzle with 3 tsp olive oil. Season the wedges with salt and pepper and turn to coat. Roast for 25-30 mins until golden.
2. Step 2 — Make dressings
   Meanwhile, make the dressings. For the mustard mayonnaise, combine the mayonnaise and 2 tsp dijon mustard in a bowl and season with pepper. For the vinaigrette, put 2 tsp extra virgin olive oil, 1 tsp balsamic vinegar and 1 tsp dijon mustard in a large bowl, season with salt and pepper and whisk to combine.
3. Step 3 — Cook patties
   WAGYU BEEF PATTIES OPTION Heat 1 tsp olive oil in a medium frypan over medium-high heat. Add the beef patties, season with salt and pepper, then cover and cook for 4 mins each side or until cooked through. Remove from the pan. Drain the oil from the pan and wipe clean.
4. Step 4 — Caramelise onion
   Thinly slice the onion. Heat 2 tsp olive oil in the same pan over medium heat. Cook the onion, stirring regularly, for 4-5 mins until softened. Add barbecue seasoning, 1 tsp sugar and 1 tsp balsamic vinegar and cook, stirring, for 30 secs or until caramelised.
5. Step 5 — Toast bread rolls
   While the onion is cooking, halve the bread rolls through the middle. Put the rolls on an oven tray, cut-side up, and bake for 6 mins or until lightly toasted. Thinly slice the tomato.
6. Step 6 — Get ready to serve
   Divide the cheese, patties and onion among the roll bases. Bake for 6-7 mins until the cheese is softened. Spread the roll tops with mustard mayonnaise. Add the tomato to the roll bases, then sandwich with the roll tops. Add the salad leaves to the vinaigrette dressing and toss to coat. Serve the burgers with the wedges and salad.

Allergens

Sulphites, Gluten, Soy, Wheat, Milk