Ingredients
- Kewpie mayonnaise 125g
- Worcestershire sauce 1 tbsp
- Hot sauce 2 tbsp
- Wholegrain mustard 2 tbsp
- Brown onions 4
- Salted butter 60g
- Soft brown sugar 40g
- Veal stock 200ml
- SpinneysFOOD Fresh Thyme A few sprigs, picked
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Wagyu Beef Patties 4
- SpinneysFOOD Black Pepper ½ tsp
- Comté cheese 200g
- SpinneysFOOD Potato Burger Buns 4
- French butter 4 tbsp
- Iceberg lettuce 1 head, broken into leaves
- Plum tomatoes, sliced 4
Nutrition (Per serving)
- Calories 1295
- Fat 97.3g
- Saturates 39.3g
- Protein 43.4g
- Carbs 57.5g
- Sugars 23g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chef Chabchoul’s Wagyu beef and Comté burger
French 30 Mins Prep · 45 Mins Cook
- Combine the pink sauce ingredients together and set aside.
- To make the onion soubise, peel and finely slice the onions. Place a large pot over low heat and melt the butter. Add in the onions and sauté, stirring until golden, for approx 25-30 minutes. Add in the thyme and season with ½ tsp of salt. After 5 minutes, stir in the brown sugar and cook for a further 5 minutes before adding in the stock. Allow to simmer for a further 5 minutes. Cool, then place in a blender and blitz until smooth and creamy.
- Heat a large cast-iron pan over medium-high heat or heat a gas BBQ to high.
- Season the burger patties on both sides and place on the grill. Sear for 4-5 minutes on either side. In the last 2 minutes, place 50g of Comté cheese on each patty, close the grill and allow the cheese to melt.
- Meanwhile, halve the potato buns (or SpinneysFOOD Brioche Burger Buns) and spread each half with pink sauce.
- Break the lettuce head into leaves and slice the plum tomatoes.
- Place 1 -2 lettuce leaves on each of the burger bases. Top with the patties, 1-2 tbsp of the onion soubise, and the tomato slices.
- Close the burgers and serve immediately.