Grass fed Wagyu beef mince simply cannot be beaten for flavour. Tender and rich without being overly fatty, these unbeatable burgers will have you savouring every bite. Cooking the patties quickly over a high heat keeps the burgers juicy and packed with flavour.
Preheat the oven to 200°C. Line a large baking tray with baking paper
Put the potatoes, olive oil, paprika, 3 of the squashed garlic cloves and salt in a large mixing bowl and mix well so the oil and paprika is distributed all over the chips.
Spread the chips out on the tray and place in the oven for 45 minutes or until crisped and browned. Flip chips halfway through cooking time.
Put the beef mince, salt and pepper in to a bowl and mix well. Form into 2 patties.
Heat a ridged grill pan over a high heat. When the pan is very hot, cook the patties for about 7 minutes on each side or until cooked to your liking.
While the patties cook, make the mustard mayonnaise by mixing the garlic paste and parsley into the mayonnaise mix.
Spread the bottoms of the toasted burger buns with plenty of the mayonnaise. Top with lettuce and follow with the sliced gherkins. Spread the tops with tomato relish.
Remove the patties from the pan and place on top of each burger bun. Top with cheese and bun tops. Serve the chips on the side.
For the chips:
500 g Agria Potatoes peeled and cut into 2cm thick chips
2 tablespoons Olive Oil
1/2 teaspoon Salt
2 g Smoked Paprika
3 Garlic Cloves squashed
For the patties:
400 g Wagyu Beef Mince
1/2 tsp Salt
1/2 tsp Pepper
For the mustard mayonnaise:
70 g Mayonnaise
50 g Grainy Mustard
10 g Parsley roughly chopped
1 Garlic Clove crushed into a paste with 1/4 tsp salt
2 Paneton Soft Rolls split in half and toasted
1 Baby Cos Lettuce leaves separated and washed
2 Gherkin finely sliced lengthways
50 g Tomato Relish
50 g Grated Cheese