If you have the time, manage to find the ingredients (unless you have a wagyu cow in the backyard! And the patience to do this (2 hours and a half!). Otherwise just head to your nearest resto... mine is at Plan B café, 204 Clarence Street, Sydney CBD (02 9283 3450).
Lifted from Gourment Traveller (click main title) and saved here for future reference.
“On a trip to Sydney I had the wagyu burger at Plan B café. I’d love you to ask chef Justin North to share his recipe.”Anh Nguyen, Oakleigh, Vic
Wagyu burgerServes 4 Cooking Time Prep time 25 mins, cook time 2hrs 30 mins (plus chilling)
30 gm unsalted butter
3 onions (about 600gm), coarsely chopped
30 ml Madeira
400 gm wagyu, coarsely minced (see note)
100 gm wagyu fat, coarsely minced (see note)
50 gm dried fine breadcrumbs
1 egg, lightly whisked
2 tsp grapeseed oil
4 thin slices of vintage cheddar (80gm)
4 brioche rolls, split (see note)
30 gm unsalted butter
3 onions (about 600gm), coarsely chopped
30 ml Madeira
400 gm wagyu, coarsely minced (see note)
100 gm wagyu fat, coarsely minced (see note)
50 gm dried fine breadcrumbs
1 egg, lightly whisked
2 tsp grapeseed oil
4 thin slices of vintage cheddar (80gm)
4 brioche rolls, split (see note)
To serve:
mayonnaise
1 baby cos, outside leaves discarded, leaves separated
1 baby cos, outside leaves discarded, leaves separated
Pickled beetroot
500 gm beetroot (about 3), trimmed, washed
200 ml red wine
100 ml ruby port
100 ml cabernet sauvignon vinegar
50 gm white sugar
500 gm beetroot (about 3), trimmed, washed
200 ml red wine
100 ml ruby port
100 ml cabernet sauvignon vinegar
50 gm white sugar
Carmelised onion
2 onions, thinly sliced
2 tsp grapeseed oil
1 For pickled beetroot, combine ingredients with 1 litre water and 1 tsp salt in a saucepan over medium heat. Bring just to the boil, reduce heat to low, then simmer gently until beetroot are tender and liquid reduces to 400ml (1½-2 hours). When cool enough to handle, peel and thinly slice beetroot and set aside. Strain cooking liquid through a muslin-lined fine sieve into a saucepan, bring to the boil over medium heat and reduce to 260ml (10-12 minutes). Place beetroot in a sterilised jar, cover with liquid and seal. Pickled beetroot may be kept in refrigerator for up to 1 month. Makes 600ml.
2 Meanwhile, for caramelised onion, combine onion and oil in a saucepan, season to taste and stir frequently over low-medium heat until caramelised (45 minutes-1 hour). Set aside and keep warm.
3 Meanwhile, melt butter in a frying pan over medium heat, add onion and stir frequently until caramelised (35-40 minutes). Deglaze pan with Madeira, cool completely, then transfer to a bowl and add minces, breadcrumbs and egg and mix with your hands to combine. Season to taste. Mould into 4 patties, place on a tray, cover with plastic wrap and refrigerate for 30 minutes.
4 Meanwhile, preheat a grill on high heat and lightly toast cut-side of rolls, then spread with mayonnaise. Top roll bases with lettuce, burger, caramelised onion and beetroot. Sandwich with roll tops and serve immediately.
2 onions, thinly sliced
2 tsp grapeseed oil
1 For pickled beetroot, combine ingredients with 1 litre water and 1 tsp salt in a saucepan over medium heat. Bring just to the boil, reduce heat to low, then simmer gently until beetroot are tender and liquid reduces to 400ml (1½-2 hours). When cool enough to handle, peel and thinly slice beetroot and set aside. Strain cooking liquid through a muslin-lined fine sieve into a saucepan, bring to the boil over medium heat and reduce to 260ml (10-12 minutes). Place beetroot in a sterilised jar, cover with liquid and seal. Pickled beetroot may be kept in refrigerator for up to 1 month. Makes 600ml.
2 Meanwhile, for caramelised onion, combine onion and oil in a saucepan, season to taste and stir frequently over low-medium heat until caramelised (45 minutes-1 hour). Set aside and keep warm.
3 Meanwhile, melt butter in a frying pan over medium heat, add onion and stir frequently until caramelised (35-40 minutes). Deglaze pan with Madeira, cool completely, then transfer to a bowl and add minces, breadcrumbs and egg and mix with your hands to combine. Season to taste. Mould into 4 patties, place on a tray, cover with plastic wrap and refrigerate for 30 minutes.
4 Meanwhile, preheat a grill on high heat and lightly toast cut-side of rolls, then spread with mayonnaise. Top roll bases with lettuce, burger, caramelised onion and beetroot. Sandwich with roll tops and serve immediately.
Note If you don’t have a mincer, you may need to ask your butcher to prepare this for you in advance. Keep mince cold as it softens easily at room temperature. Brioche rolls are available from select bakers. Substitute with a soft burger bun."
RECIPE by Justin North PHOTOGRAPHY by Chris Chen STYLING by Mia Asker
RECIPE by Justin North PHOTOGRAPHY by Chris Chen STYLING by Mia Asker
