Grilled Wagyu Beef Burgers
Tangy Kale-Cilantro Salad & Sweet Chili Mayo
Cooking time
25 minutes
Servings
2/4
Calories
1220 /serving
Burger night levels up with wagyu patties, boasting succulent marbling admired by beef connoisseurs everywhere. A whiff of nori and lemongrass hints at Asian influences, as does the sweet chili in a sophisticated dressing for a salad of cilantro, lacinato kale and Grana Padano.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 14g Cilantro
- 150g Shredded cabbage
- 1 Bunch of lacinato kale
- 15ml Dijon mustard
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml Sweet chili sauce
- 25g Grana Padano (contains rennet)
- 2 Artisan hamburger buns
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
90 g
Saturated Fat
21 g
Sodium
1290 mg
Total Carb
70 g
Sugars
17 g
Protein
40 g
Fibre
9 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, toss with a drizzle of oil. Massage, 1 to 2 min., until softened.
- Roughly chop the cilantro leaves and stems.
- In a small bowl, combine the mayo, ⅔ of the chili sauce and S&P.
Grill the patties
- Drizzle the patties* with oil; season with the spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until cooked through.
- Transfer to a plate.
Make the salad
- Meanwhile, in a second small bowl, make the vinaigrette by combining the vinegar, mustard, remaining chili sauce, 2 tbsp oil (double for 4 portions) and S&P.
- To the bowl of kale, add the cabbage, cilantro, cheese and vinaigrette; toss well.
Grill the buns
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until toasted and warmed through.
Plate your dish
- Divide the bun bottoms and ½ the salad between your plates.
- Top each bun bottom with the chili mayo, a patty, the remaining salad and a bun top. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
