L’Artisan: BBQ Wagyu & Smoked Cheddar Burgers
with Onion Jam & Side Salad
Cooking time
30 minutes
Servings
2/4
Calories
1170 /serving
Level up your burger game with two top-drawer toppings. For the layer of melted cheese, you’ll use smoky cheddar for extra bite and depth. And bring on onion jam, made in a pan with a splash of apple juice, to add a sweetly rounded taste. With these elements between each juicy ground wagyu patty and its bun, you’re on your way. All you need is a leafy salad, peppered with sliced radishes and dressed in a tart apple vinaigrette, to harmonize these tangy, twangy flavours.
We will send you:
- 2 Wagyu beef patties
- 60g Radishes (or French radishes)
- 1 Garlic clove
- 1 Onion (or shallot)
- 1 Head of lettuce
- 30ml Apple cider vinegar
- 30ml Apple juice
- 2 Smoked cheddar slices
- 2 Classic hamburger buns
- 11g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pan
Large pan (or BBQ)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
91 g
Saturated Fat
29 g
Sodium
1490 mg
Total Carb
54 g
Sugars
7 g
Protein
35 g
Fibre
4 g
Preparation
Mise en place
If you wish to use a BBQ, heat it on high, making sure to oil the grill first. Roughly chop the lettuce. Thinly slice the radishes and place in a bowl of cold water. Mince the garlic. Halve, peel and thinly slice the onion.
Prepare & cook the patties
Season the patties with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the patties* to the pan (or to the BBQ) and cook, 3 to 5 min. per side, until cooked through. Top with the cheese. Cover (or close the BBQ lid) and cook, 1 to 2 min., until the cheese has melted. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the onion jam
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the onion and sauté, 6 to 8 min., until softened; season with the remaining spices and S&P. Add ⅔ of the garlic, ½ the vinegar, ½ the apple juice, 2 tbsp water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until the volume is slightly reduced. Add 1 tbsp butter (double for 4 portions); stir well.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar, apple juice and garlic (omit the garlic for a milder flavour), 4 tbsp oil (double for 4 portions) and S&P. Add the radishes (drain and pat dry before adding) and all but a handful of the lettuce; toss well.
Toast the buns
In the reserved pan (if using), heat 1 tbsp butter (double for 4 portions) on medium. Add the buns, cut-sides down, to the pan (or to the BBQ) and toast, 1 to 2 min., until golden brown and warmed through.
Plate your dish
Divide the salad and bun bottoms between your plates. Top each bun bottom with a patty, the onion jam, the remaining lettuce and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
