L’Artisan: Wagyu Beef Burgers
Dilled Cucumbers, Tzatziki & Roasted Delicata Squash
Cooking time
30 minutes
Servings
2/4
Calories
1130 /serving
Right this Wagyu to burger paradise. All the road signs point to a perfect gourmet-casual meal when you’ve got premium ground beef, known for its marbling, as the starting point for juicy, pan-seared patties. Load toasty potato-scallion buns with high-end amenities, like roasted-to-soft rings of onion, cucumbers lightly pickled in fresh dill, lemon juice and garlic, and a layer of creamy tzatziki. Serve these beauties with oven-hot delicata squash topped with panko, for a shapely vegetable side.
We will send you:
- 2 Wagyu beef patties
- 2 Garlic cloves
- 1 Bunch of dill
- 1 Lemon
- 2 Cucumbers
- 1 Onion (or shallot)
- 1 Delicata squash
- 30g Panko
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Gourmet potato-scallion buns
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Barley, Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
78 g
Saturated Fat
19 g
Sodium
930 mg
Total Carb
77 g
Sugars
13 g
Protein
33 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove both ends of the squash; cut crosswise into ½ inch rounds, removing the pulp and seeds. Peel and cut the onion into ½ inch rounds. Mince the garlic. In a small bowl, combine the panko, ½ the garlic, ½ the spices and 1 tbsp oil (double for 4 portions). On a lined sheet pan, toss the squash and onion (without separating the rounds) with a drizzle of oil and S&P.
Roast the squash & onion
Roast the squash and onion, 14 min., until partially cooked. Remove from the oven, flip the onion and toss the squash with the panko mixture. Roast, 4 to 6 min., until the onion is tender and the squash is crisped and golden brown.
Cook the patties
Meanwhile, season the patties with 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. Wipe out and reserve the pan.
Make the dill cucumbers
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. Juice the lemon. Roughly chop the dill stems and fronds. In a medium bowl, combine the dill, lemon juice, remaining garlic, 3 tbsp oil (double for 4 portions) and S&P. Add the cucumbers; toss well.
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 squash between your plates. Sprinkle any remaining panko over the squash. Top each bun bottom with the tzatziki, onion, a patty, a spoonful of the dill cucumbers and a bun top. Serve the remaining dill cucumbers on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
