L’Artisan: Smoked Cheddar Wagyu Beef Smash Burgers with Black Garlic Aioli
Refreshing Apple-Cucumber Salad
Cooking time
15 minutes
Servings
2/4
Calories
1200 /serving
Satisfaction doesn’t get deeper than this. Every element of these burgers is a step above the ordinary. That begins with our wagyu beef patties, which have the perfect marbling for melt-in-your-mouth tenderness. They’re smashed to evenly brown the surface and smothered in melted smoked cheddar cheese for sheer decadence. Drop them onto our classic hamburger buns, and layer on aioli boosted with black garlic for a tangy-sweet quality, set off by delicate lettuce leaves. An apple-pumped salad with sweet cider vinaigrette is a side that bears fruit.
We will send you:
- 2 Wagyu beef patties
- 1 Shallot (or onion)
- 2 Cucumbers
- 1 Apple
- 1 Black garlic clove
- 2 Heads of Boston lettuce
- 60ml Mayonnaise
- 45ml Sweet Cider vinaigrette
- 2 Smoked cheddar slices
- 2 Classic hamburger buns
- 6g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Milk, Mustard, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Spatula
Total Fat
88 g
Saturated Fat
22 g
Sodium
1180 mg
Total Carb
69 g
Sugars
19 g
Protein
37 g
Fibre
7 g
Preparation
Mise en place
Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Reserving 4 of the largest outer leaves (double for 4 portions), separate the lettuce leaves; tear the leaves. Halve, peel and thinly slice the shallot. Halve, core and thinly slice the apple; toss with a splash of the vinaigrette to prevent browning.
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties* and press down hard with a spatula; season with ½ the spices and S&P. Top with the shallot and a drizzle of oil; press down hard with the spatula. Cook, 2 to 3 min. on one side, until browned. Flip and press down hard with the spatula; season with the remaining spices and S&P. Cook, 2 to 3 min., until cooked through. Top with the cheese. Transfer to a plate and keep warm. Reserve the pan.
Make the aioli
Meanwhile, roughly chop the black garlic into a paste. In a small bowl, combine the mayo, black garlic and S&P.
Make the salad
In a large bowl, combine the torn lettuce, apple, cucumbers, remaining vinaigrette and S&P.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms and salad between your plates. Top each bun bottom with a patty, the aioli, lettuce leaves and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
