L’Artisan: Wagyu Beef Burgers with Green Peppercorn Sauce
Crunchy Fennel Salad & Potato Wedges
Cooking time
20 minutes
Servings
2/4
Calories
1220 /serving
When it comes to premium patties, there’s nothing like wagyu for a mouth-watering effect. The ground beef from this breed of cattle is ultra-tender with a carefully calibrated fat content for the ideal burger. It deserves a special sauce, fashioned from crushed green peppercorns, Worcestershire and demi-glace, finished with cream to extend the meaty moments. Place them on toasted pretzel buns, with a zingy salad of fennel shavings and curly leaf lettuce, along with oven-roasted potato wedges (the other hot shots of this spread).
We will send you:
- 2 Wagyu beef patties
- 450g Potatoes
- 1 Head of curly leaf lettuce
- 1 Fennel bulb
- 30ml Red wine vinegar
- 5g Green peppercorns
- 15ml Worcestershire sauce
- 12g Beef demi-glace
- 90ml Heavy cream
- 2 Pretzel buns
Contains: Anchovies, Barley, Milk, Soy, Sulphites, Wheat
You will need:
Medium pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Heavy pan (or a mortar and pestle)
Spatula
Total Fat
77 g
Saturated Fat
29 g
Sodium
1250 mg
Total Carb
100 g
Sugars
9 g
Protein
36 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed.
Cook the patties
Season the patties with S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the patties* and cook, occasionally pressing down with a spatula, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, roughly chop the lettuce. Halve and core the fennel bulb lengthwise; thinly slice crosswise. In a large bowl, combine the vinegar, ½ the Worcestershire sauce, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce and fennel; toss well.
Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace, peppercorns (add ½ for medium spicy), remaining Worcestershire sauce and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 4 min., until thickened. Add the cream and cook, stirring frequently, 2 to 3 min., until slightly reduced.
Toast the buns & serve
When the potatoes are tender, remove from the oven and switch the oven to broil. Arrange the buns, cut-sides up, on a second lined sheet pan. Drizzle with oil and season with S&P. Toast in the oven, 1 to 3 min., until golden (watch closely as they can burn quickly). Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a patty, a spoonful of the sauce, a spoonful of the salad and a bun top. Serve the remaining sauce and salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
