Wagyu beef burger
This recipe guides you in crafting a gourmet Wagyu beef burger, featuring succulent beef patties, a zesty horseradish sour cream, and sweet roasted beetroot, all nestled in sourdough rolls. It's a quick yet luxurious take on a classic, perfect for an elevated lunch or dinner in just 30 minutes.
Equipment
- 1 Large Mixing Bowl For combining patty ingredients.
- 1 Large Skillet or Griddle Pan For cooking the wagyu patties.
- 1 Chef's knife For chopping onion and slicing beetroot/lettuce.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Box Grater Essential for fresh horseradish.
Ingredients
Main
- 800 g wagyu beef mince
- 1 medium brown onion finely chopped
- 2 eggs
- ½ cup breadcrumbs
- Salt
- Freshly ground pepper
- 2 tbsp grated fresh horseradish or 1 tbsp bottled
- 150 ml sour cream
- 4 sourdough bread rolls
- ¼ iceberg lettuce leaves separated
- 2 medium beetroot roasted, peeled and sliced
Instructions
- In a large mixing bowl, gently combine the wagyu beef mince, finely chopped brown onion, eggs, breadcrumbs, salt, and freshly ground pepper. Mix lightly to avoid overworking the meat.
- Divide the mixture into four equal portions and gently form into thick patties, creating a slight indentation in the center of each to prevent bulging during cooking.
- In a separate small bowl, combine the grated fresh horseradish (or bottled) with the sour cream. Stir until well mixed and set aside.
- Heat a large skillet or griddle pan over medium-high heat. Once hot, place the wagyu patties in the pan.
- Cook the patties for 3-5 minutes per side for medium-rare to medium, or until desired doneness, ensuring a nice crust forms on both sides.
- While the patties are cooking, lightly toast the sourdough bread rolls if desired. Prepare the iceberg lettuce leaves and ensure the roasted, peeled, and sliced beetroot is ready.
- Once the patties are cooked, remove them from the pan and let them rest for a minute or two.
- To assemble, spread a generous layer of the horseradish sour cream on the bottom half of each toasted sourdough roll.
- Place a cooked wagyu patty on top of the sour cream, then layer with crisp iceberg lettuce leaves and slices of roasted beetroot.
- Place the top half of the sourdough roll over the fillings and serve immediately.
Notes
1. Wagyu beef is prized for its marbling; handle the mince minimally when forming patties to preserve its delicate fat content and ensure a juicy burger. Overworking can lead to a tough texture. Cook to medium-rare or medium for the best flavor and tenderness. 2. For the horseradish sour cream, fresh horseradish offers a more vibrant, pungent kick. If using bottled, start with a smaller amount and taste as you go, as potency can vary greatly. 3. Lightly toasting the sourdough rolls before assembly adds a textural contrast and prevents them from becoming soggy from the juicy patty and sauce. 4. Roasting the beetroot enhances its natural sweetness and provides a lovely earthy balance to the rich wagyu.