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Classic Recipe: The ezard open Wagyu beef burger

Posted: 09 January 2015 By Ezard

There is nothing quite like a tender and juicy burger, made with the best quality produce. The ezard Wagyu beef burger was once a signature dish on our menu for many reasons. It is the ultimate sophisticated burger that will impress!

This recipe contains elements that make for a truly classy & tasty burger. The combination of flavours, with unique twists on the classic ingredients result in a "burger of elegance". Create this for your friends and family and relive the experience at home.


Open Wagyu beef burger with quail egg, onion jam, cresses, smoked tomato and truffle oil mayonnaise.

Makes six

INGREDIENTS:

Pattie
500g minced Wagyu (use brisket and shin minced on a fine plate)
5 large shallots finely diced
3 cloves of garlic finely diced
1 small bunch of oregano chopped
1 egg
100ml rendered Wagyu fat

Truffle mayo
2 yolks (large)
250ml vegetable oil
50ml white truffle oil
4 cloves of roasted garlic (pound to a paste)
1 teaspoon dijon mustard
70ml white wine vinegar

Red onion jam
4 red onions
150ml red wine
100ml red wine vinegar
80g caster sugar

Red wine reduction
1 x 750ml bottle of red wine
250g caster sugar
½ carrot chopped
½ onion chopped
3 cloves of garlic
5 white peppercorns

Smoked tomatoes 
4 roma tomatoes
100grams of smoking chips

Crisp prosciutto
6 slices prosciutto, 1.5mm thick

To Serve
6 poached quail eggs
6 square croutons 6cm x 6cmx 1cm thick cooked in ghee
Mixed cresses (coriander, red chard, shiso, chive)
6 crisp prosciutto slices


METHOD:

Burger Pattie
In a heavy bottomed pan heat 20ml of the oil and sweat off the onions and garlic until translucent. When cooked spread onto a tray to let cool.

In a large bowl mix the egg, a pinch of salt and the beef mince together and knead it until it creates a smooth looking farce. Add the cooked onion and garlic and the chopped oregano, mix well and season with more salt and pepper. Cook off a little to check seasoning. Weigh out balls into 60g patties and shape like burgers. Place on to a tray and keep refrigerated until needed.

Truffle Mayo
In a food mixer on a whisk attachment place the egg yolks, vinegar, roasted garlic and mustard in a bowl. Whisk for five minutes or until the mixture is pale in colour (cold sabayon). Mix the truffle and vegetable oils together and slowly add the oil down the side of the bowl into the egg mix until the mix starts to thicken. Add salt and ground pepper to season and transfer to a container in the fridge for later.

Smoked Tomatoes
Place a large pot on and bring up to the boil, once ready score all of the tomatoes on the top and place into boiling water for 20 seconds and then place in ice water to stop the cooking process. After about 4 minutes take tomatoes out and peel off the skins. Place another large pot on the stove and leave on a medium heat and add your smoking chips to that and place a lid on top. Place your blanched tomatoes on a cooling rack. Once the pot starts to smoke place tomatoes into that and place lid back on. After three to four minutes remove the tomatoes. Once cooled, cut into quarters and remove seeds. You are left with tomato petals.

Red Wine Reduction
Place all the ingredients in a pan and simmer until the liquid reduces to a syrup that coats the back of a spoon when cold. Strain the liquid and place in a squeeze bottle for later.

Red Onion Jam
Place all the ingredients in a heavy bottomed pan and cook on low heat for a good 50 minutes or until the onions resemble a jam consistency. Remove from the pan cool and reserve till later.

Crisp Prosciutto
Pre heat the oven to 180 degrees. Meanwhile line a heavy based tray with greaseproof paper and lay the sliced prosciutto leaving a 2cm space between each slice. Then lay another sheet of grease proof paper over the top, and another tray on top of that, so the prosciutto is sandwiched in between. Place in the oven, this should take between 12-15 minutes. Once golden and crisp, place each piece on a wire rack to cool. Note that this will get crispier as it cools.


TO SERVE:
Seal the burger in a warm pan and cook until medium, then let rest on a draining rack.

On a large plate place a small dollop of mayo in the centre of the plate, place the crouton on top, smear a little more mayo on the crouton and cover the mayo with one smoked tomato petal on each crouton. Place the burger on the tomato and top with a quenelle of onion jam. Place a poached quail egg on top of the jam, then one slice of the crisp prosciutto with cresses on top. Swirl the red wine reduction around the plate.

Finally, enjoy the delicious rewards of the perfect burger!

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