For flavour and pure enjoyment, a grass-fed Wagyu burger cannot be beaten. We think our beef really shines when paired with the simple old-school flavours of cheese, gherkin, tomato sauce and mustard. Just remember to cook the patties on a high heat and quickly - this will help retain their juiciness and keep them tender and full of flavour.
- Preheat oven to 180°C.
- Place whole potatoes on an oven tray, prick the skin once and bake for 30-40 minutes (or until cooked through). Allow to cool.
- Cut baked potatoes in half and scoop out flesh, leaving approximately 5mm attached to the inside of the skin. (See tip for use of flesh below.)
- Cut skins into wedges/ chunks as desired and lay on a baking tray.
- Drizzle with olive oil and salt. Use hands to spread oil over all surfaces of the skins.
- Bake for 25-30 mins (or until skins are golden).
Burger cooking and assembly
- Lightly brush the burger patties with oil.
- Heat the pan or BBQ to high and cook the patties on one side until they are well caramelised.
- Flip patties and sear for 1 minute, then reduce heat and place a slice of cheese on top of each patty. Cook until patties are caramelised and almost cooked through (by this point the cheese should be melted over the patties). Remove from heat and rest in a warm place for 2-3 mins.
- Lightly toast the buns cut sides down in the pan or on hot plate.
- Mix the tomato sauce, aioli and mustard together and spread a heaped teaspoon on the base of each bun. Top with the patty and cheese, 3-4 slices of gherkin, a slice of tomato and lettuce leaves.
- Spread a heaped teaspoonful of onion relish on the cut surface of the bun crown and place on top to finish the burger.