Wagyu Beef Burgers with Truffle Bearnaise & Kumara Frittes
Ready in 35 minutes
• Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 17, 2019.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 17, 2019.
Ingredients
Frittes
- 400g kumara, cut into chips
- 1 tsp chopped thyme
- 1/4 block Parmesan cheese, grated
Quickled Onions
- 1 tsp sugar
- 2 Tbsp vinegar
- 1 tsp water
- 1/2 red onion, thinly sliced
Burgers
- 1 pack Wagyu beef mince
- 1 tsp thyme, chopped
- 1/2 whisked egg
- 1/2 block Parmesan cheese, grated
- 1 tomato, thinly sliced
- 1 baby cos lettuce, leaves separated
- 3 black brioche burger buns, sliced
- 2 Tbsp tomato sauce
- 1 pack truffle Béarnaise
Steps
-
Preheat oven to 220°C. Prep & cook kumara frittes. Toss chips on a lined oven tray with thyme and a drizzle of oil. Season and sprinkle with first measure of Parmesan. Roast in oven for about 25 minutes, until golden and tender.
-
Prep & cook quickled onions. Bring sugar, a pinch of salt, vinegar and water to a simmer in a small pot. As soon as it simmers, add onion, stir and remove from heat. Set aside to pickle.
-
Prep patties. In a bowl, combine beef, thyme, egg and 1/2 tsp salt together and mix well using clean hands. Divide mixture into 3 and shape into 1cm thick patties.
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Cook patties. Heat a dry fry-pan on medium heat. Cook patties, for about 3 minutes each side, until golden and cooked through. Top with second measure of Parmesan cheese and leave to rest.
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Prep tomato & lettuce, warm buns & assemble. When frittes have 5 minutes cook time remaining, warm buns in oven on rack below kumara, for about 3 minutes. Once buns have toasted, spoon tomato sauce onto base of buns. Top with a beef patty, tomato, lettuce and quickled onions. Dollop over truffle Béarnaise and place a brioche lid on top.
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Serve burgers with kumara frittes on the side.
Nutritional Information
| Energy |
2952 kj 706 kcal |
|---|---|
| Protein | 28.8g |
| Carbohydrate | 47.6g |
| Fat | 43.7g |