For flavour and pure enjoyment, a Woodview Wagyu burger cannot be beaten. We think our beef really shines when paired with the simple old-school flavours of cheese, gherkin, tomato sauce and mustard. Just remember to cook the patties on a high heat and quickly – this will help retain their juiciness and keep them tender and full of flavour.
- 4 Woodview Wagyu burger patties
- 2 tsp rice bran oil
- 4 slices of cheese (e.g. cheddar or gouda)
- 4 soft burger buns of your choice (e.g. brioche)
- 1 Tbsp tomato sauce
- 1 Tbsp aioli or mayo
- 1 tsp American (or wholegrain) mustard
- 1/3 cup sliced gherkin
- 1 large tomato – sliced
- 4-8 lettuce leaves
- 2 Tbsp onion relish
Crispy Potato Skins
- 6 large potatoes (scrubbed with skin on)
- 2 Tbsp olive oil
Serve burger with crispy potato skins or any other side/s of your choice.
Make sliders to feed a crowd by using the same recipe – just source our sliders and some slider buns!
To avoid wasting the potato flesh, make into a mash and use in another meal. Simply add a little milk (or cream), some butter and season with salt. Heat and mix to form a creamy, delicious mash. The mash can be stored in the fridge for up to 3 days.
how to make it
- Lightly brush the burger patties with oil.
- Heat the pan or BBQ to high and cook the patties on one side until they are well caramelised.
- Flip patties and sear for 1 minute, then reduce heat and place a slice of cheese on top of each patty. Cook until patties are caramelised and almost cooked through (by this point the cheese should be melted over the patties). Remove from heat and rest in a warm place for 2-3 mins.
- Lightly toast the buns cut sides down in the pan or on hot plate.
- Mix the tomato sauce, aioli and mustard together and spread a heaped teaspoon on the base of each bun. Top with the patty and cheese, 3-4 slices of gherkin, a slice of tomato and lettuce leaves.
- Spread a heaped teaspoonful of onion relish on the cut surface of the bun crown and place on top to finish the burger.