Wagyu Burgers au Poivre
with Cheddar & Radicchio-Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
1130 /serving
This burger night is boujee in the best way. Ultra-tender grass-fed wagyu beef is the basis for the patties. They get a bump from grated cheddar and a creamy sauce spicy with crushed green peppercorns (lean into it!). A whipped balsamic vinaigrette brings the salad up to speed.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 1 Head of curly leaf lettuce
- 1 Shallot (or onion)
- 1 Radicchio
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 5g Green peppercorns
- 12g Beef demi-glace
- 25g Almonds
- 30ml Heavy cream
- 60g Grated cheddar
- 2 Artisan hamburger buns
Contains: Almonds • Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Heavy pan
Large pan
Oil
Total Fat
81 g
Saturated Fat
26 g
Sodium
1390 mg
Total Carb
66 g
Sugars
11 g
Protein
42 g
Fibre
8 g
Preparation
Mise en place
- Separate the lettuce leaves; tear the leaves.
- Halve, peel and mince the shallot.
- Quarter the radicchio; tear into bite-size pieces.
Toast the almonds
- Heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the patties
- In the same pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- In the last min., top with the cheese.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- Wrap the peppercorns in a dish towel; using a heavy pan, press down and rock until roughly crushed.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shallot and peppercorns. Sauté, 30 sec. to 1 min., until the shallot is translucent.
- Add the demi-glace, cream and 2 tbsp water (double for 4 portions).
- Simmer, 1 to 2 min., until the sauce begins to thicken.
- If the sauce seems dry, gradually add up to 2 tbsp water until you achieve your desired consistency.
- Transfer to a bowl. Wipe out and reserve the pan.
Toast the buns
- In the same 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.
Make the salad & serve
- In a large bowl, combine the lettuce, radicchio and vinaigrette.
- Divide the bun bottoms between your plates.
- Top each bun bottom with a patty, the sauce, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side and garnish with the almonds. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
