BBQ Wagyu Burgers with Goat Cheese Aioli
Summertime Grilled Asparagus Salad
Cooking time
20 minutes
Servings
2/4
Calories
1080 /serving
Each bite of these premium burgers is melt in your mouth, thanks to perfectly marbled Wagyu beef patties sizzled on the BBQ. What makes it even more luxurious is a tangy goat cheese aioli. What makes it summer is a grilled asparagus salad with lemon-shallot vinaigrette.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 100g Radishes
- 200g String peas (sugar snap peas or snow peas)
- 1 Lemon
- ½ Bunch of asparagus
- 1 Garlic clove
- 1 Shallot (or onion)
- 60ml Mayonnaise
- 30g Goat cheese
- 2 Artisan hamburger buns
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Zester
BBQ (or pan)
Whisk
Total Fat
79 g
Saturated Fat
20 g
Sodium
940 mg
Total Carb
62 g
Sugars
12 g
Protein
37 g
Fibre
11 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Zest and juice the lemon.
- Remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Thinly slice the radishes and string peas lengthwise.
- Halve, peel and thinly slice the shallot.
- Mince the garlic.
- In a large bowl, make the vinaigrette by combining the shallot, ½ the garlic, ½ the lemon zest, ½ the lemon juice, ½ the remaining spices, 1 tbsp oil (double for 4 portions) and S&P.
Grill the patties
- Drizzle the patties* with oil; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
- Transfer to a plate.
Make the aioli
- Meanwhile, in a small bowl, whisk the cheese, mayo, remaining lemon juice, lemon zest and garlic, and S&P.
Grill the asparagus
- Add the asparagus to the BBQ (or pan) and grill, turning often, 3 to 5 min., until softened and beginning to char.
- Transfer to a cutting board and cut crosswise into thirds on an angle.
Make the salad
- To the bowl of vinaigrette, add the radishes, string peas, asparagus and S&P; toss well.
Grill the buns & serve
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until toasted.
- Divide the bun bottoms and ½ the salad between your plates.
- Top each bun bottom with the aioli, a patty, the remaining salad and a bun top. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
