makes
24
prep
20 minutes
cook
15 minutes
makes
24
serves
preparation
20
minutes
cooking
15
minutes
Ingredients
8 wagyu rectangular burger patties, top cut
50 g caramelised sliced white onion
75 g King Island Cheddar, thinly sliced
24 mini slider buns, split
100 g clarified butter (ghee), melted
30 g house ketchup or store-bought tomato sauce
30 g special sauce
20 g bread & butter pickles
Instructions
Start with the wagyu burger, season with salt and pepper, and cook over the open flame of a wood-burning grill until both sides have good grill marks but the centre is still pink and juicy. Top each burger patty with the caramelised onion and sliced cheese, placed under a hot grill until the cheese is melted.
Meanwhile, brush the cut side of the split burger buns with the clarified butter and char over the open flame grill.
Line up the bun bases to form rows of three and place a patty on each row. Top with the house ketchup, special sauce and the pickles. Sandwich with the tops, cut and serve.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Recipe courtesy of The Merrywell www.themerrywell.com.au
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
