Every now and then, I have a hankering for a good burger. It’s happened before, where I ate several in a week in order to find one that satiated the craving. There are just so many burgers out there that don’t hit the mark, so in order to avoid disappointment, I have just taken to making them myself.
I like to think I know a thing or two about making burgers. I haven’t perfected the art of the gourmet burger just yet, but believe me when I say I am close. I’m on a mission to do so, and once I get there, you guys will be the first to know.
I have tried many a thing to get the perfect patty (short of grinding the meat myself), but the one thing that I have found as solid, is that nothing stands up to Wagyu beef. Seriously, it brings burgers to a whole new level. That unmistakeable buttery sweetness of tender Wagyu beef… seriously, just grill it up and you and your guests will see what I am talking about! I like to keep the patties nice and simple so the beef can shine – salt and pepper with a touch of parsley, egg to bind it and that’s all – el zilcho bells and whistles.
When cooking with Wagyu, there are a few things to think about, so here are my biggest tips. Firstly, and probably most importantly, please don’t cook it past medium rare. If you prefer your meat well done, then I am going to be very frank when I say that there is no point splurging the extra money on this premium quality beef, if all you are going to do is cook out its distinct flavour nuances before it even gets to your mouth.
Secondly, only work the mince as much as you need to in order to combine the ingredients and shape it into a patty. Overworking the mince will cause it to compact and it will be dense and tough when cooked.
The seasoned beef is complimented by the robust flavour of the fried spring onions and pleasant creaminess of the avocado, and nicely contrasted by the spice and beery taste of the chipotle beer cheese.
Oh, the beer cheese!
You guys, this is possibly my new favourite burger topping (for now anyway). It’s really what these burgers are about. Rich, cheesy, tasty and indulgent, it packs a flavour punch that takes these burgers to a level that ordinary cheese slices don’t dare to tread. So flippin’ good. As are the crispy home made curly fries – they are totally worth the splurge on a spiralizer. Yep, curly fries on our burgers – we are so going there… and it is going to be everything!
Wagyu Beef and Curly Fry Burgers with Chipotle Beer Cheese
- For the burgers:
- 4 soft burger buns of your choice
- 800g coarsely ground Wagyu beef
- Fresh ground pepper
- 1 egg
- 1/3 cup fresh parsley, finely chopped
- 1 tablespoon olive oil
- ½ avocado, sliced
- 1 red onion, sliced
- 4 spring onions, cut into 5cm lengths
- 4 handfuls baby spinach
- 2 medium Russet potatoes, scrubbed and unpeeled
- For the beer cheese:
- 1 tablespoon butter
- 125g cream cheese (room temperature)
- ¾ cup milk
- 1 cup full flavoured beer
- 300g shredded cheddar cheese
- 1 tablespoon flour
- 2 chipotle chillies in Adobo sauce, finely minced
In a large bowl, combine the mince, salt, pepper, egg and parsley. Divide into four equal portions and form into patties, being careful not to overwork the meat.
Wrap each patty in baking paper or cling wrap and allow to set in the fridge for approximately 2 hours.
Meanwhile, prepare the sauce. Melt the butter in a skillet and add the milk, beer and cream cheese. Cook over medium heat until the cheese has melted and the sauce is a smooth consistency.
In a bowl, combine the flour with the grated cheddar and add to the warm milk little by little, whisking to a smooth consistency after each addition.
Stir in the chipotle and keep warm over low heat until ready to use.
Using a spiralizer, slice the potato into curly tendrils. Transfer the spiralized potatoes to a large bowl and cover with cold water. Allow to soaks for about haln an hour.
When ready to assemble the burgers, remove the potatoes and drain on paper towel to remove excess water, then immediately plunge into a deep fryer with oil that has been preheated to 180C.
Fry until golden in colour, approximately 7 minutes. Transfer to a plate lined with paper towel, season with salt and pepper and keep warm in oven.
Meanwhile, heat the oil in a skillet on high heat, then cook the patties until medium-rare, turning only once. Remove from heat and in the same pan, fry the spring onions until slightly blackened and blistering.
Split the burger buns in half and lightly toast under a grill.
Place a handful of spinach and a patty on each bun base, top with avocado, onion and spring onion, then a generous drizzle of the pre-prepared beer cheese. Place some curly fries on top and sandwich with the bun tops, serve immediately.