Wagyu Cheeseburger with Crispy Potato Skins

Cooking Method

Burger patties
  1. If making your own burgers, combine all ingredients and mix well. Form into 4 x 4oz (1/4 lb) burger patties (same diameter as your burger buns). Cover and refrigerate until required. Double this recipe if you want double-deckered burgers.
Potato skins
  1. Preheat oven to 350°F.
  2. Place whole potatoes on an oven tray, prick the skin once and bake for 30-40 minutes (or until cooked through). Allow to cool.
  3. Cut baked potatoes in half and scoop out flesh, leaving approximately 1/4 inch attached to the inside of the skin. (See tip for use of flesh below.)
  4. Cut skins into wedges/ chunks as desired and lay on a baking tray.
  5. Drizzle with olive oil and salt. Use hands to spread oil over all surfaces of the skins.
  6. Bake for 25-30 mins (or until skins are golden).
Burger cooking and assembly
  1. Lightly brush the burger patties with oil.
  2. Heat the pan or BBQ to high and cook the patties on one side until they are well caramelized.
  3. 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 caramelized 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.
  4. Lightly toast the buns cut sides down in the pan or on hot plate.
  5. Mix the ketchup, 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 pickle, a slice of tomato and lettuce leaves.
  6. Spread a heaped teaspoonful of onion relish on the cut surface of the bun crown and place on top to finish the burger.
  7. Serve burger with crispy potato skins or any other side/s of your choice.
  1. Make sliders to feed a crowd by using the same recipe – just source small buns and halve the portions served!
  2. To avoid wasting the potato flesh, make into a mash and use in another meal. Simply add a little milk (or cream), some butter and season with salt. Heat and mix to form a creamy, delicious mash. The mash can be stored in the fridge for up to 3 days.