Steak-Spiced Wagyu & Emmental Cheeseburgers
Watercress Salad & Maple-Mustard Onions
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
Roll out the red carpet. Ultra-tender and perfectly marbled, wagyu beef patties are special occasion burgers. Dress them up with Montreal steak seasonings, melted emmental and some of the best onion you’ve ever had (hint: maple syrup and whole-grain mustard). Set them off with a sharp side salad.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 1 Onion (or shallot)
- 100g String peas (sugar snap peas or snow peas)
- 100g Radishes
- 90g Baby watercress
- 15ml Whole-grain mustard
- 45ml Cold-pressed Italian vinaigrette
- 15ml Maple syrup
- 50g Grated Emmental
- 2 Artisan hamburger buns
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
62 g
Saturated Fat
21 g
Sodium
1440 mg
Total Carb
62 g
Sugars
14 g
Protein
37 g
Fibre
6 g
Preparation
Make the tangy onion
- Peel and thinly slice the onion lengthwise.
- In a large pan, heat a drizzle of oil on medium.
- Add the onion and sauté, 5 to 7 min., until softened and beginning to brown.
- Add the maple syrup, ½ the mustard, 1 tbsp water (double for 4 portions) and ½ the spices.
- Cook, stirring often, 1 to 2 min., until the onion is coated and saucy.
Mise en place
- Meanwhile, thinly slice the radishes.
- Cut the string peas crosswise into thirds.
Cook the patties
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the patties*; season with the remaining spices.
- Cook, 3 to 5 min. per side, until cooked through.
- Top with the cheese. Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine the watercress, radishes, string peas, vinaigrette and S&P.
Toast the buns
- In the reserved 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.
Plate your dish
- Divide the bun bottoms and a spoonful of the salad between your plates.
- Top each bun bottom with the remaining mustard, a patty, the tangy onion and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
