L’Artisan: Wagyu Beef Burgers
with Chimichurri Mayo, Tomato Salad & Cheesy Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1260 /serving
When it comes to gourmet burgers, wagyu patties are the way-gyu go! Known for its top-tier marbling, this ground beef defines melt in your mouth once sizzled on the stovetop. Sizzle the patties alongside onion, so both are ready for action on a classic burger bun oomphed with a vinegar-, herb- and garlic-spiked mayo inspired by Argentinian chimichurri (arguably the world’s best condiment for beef). Smoky roasted potatoes are luxed up with butter and Grana Padano cheese, set off by a sun-kissed heirloom tomato salad.
We will send you:
- 2 Wagyu beef patties
- 450g Baby potatoes
- 450g Heirloom tomatoes
- 2 Garlic cloves
- 1 Onion (or shallot)
- 14g Herb medley (parsley, mint, cilantro)
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 25g Grana Padano (contains rennet)
- 2 Classic hamburger buns
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
85 g
Saturated Fat
23 g
Sodium
920 mg
Total Carb
92 g
Sugars
13 g
Protein
38 g
Fibre
13 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes and 1 tbsp butter (double for 4 portions). On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. Remove from the oven and scatter the butter evenly over top. Sprinkle with the cheese. Roast, 2 to 3 min., until the cheese has melted.
Mise en place
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl. Peel and thinly slice the onion into rounds. Cut the tomatoes into ½ inch wedges. Mince the garlic.
Cook the patties & onion
Season the patties with all but a pinch of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate and keep warm. In the same pan, heat a drizzle of oil on medium-high. Add the onion (without separating the rounds) and cook, 3 to 5 min., until softened; season with S&P. Transfer to a plate. Wipe out and reserve the pan.
Make the chimichurri mayo
Meanwhile, to the bowl of herbs, add the mayo, garlic (start with ½), ⅓ of the vinegar and the remaining spices; stir well.
Toast the buns & make the tomato salad
Heat the reserved pan on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 min., until lightly browned. In a large bowl, combine the tomatoes, remaining vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the chimichurri mayo, a patty, the onion and a bun top. Serve the tomato salad and remaining chimichurri mayo on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
