HANDS-ON TIME: 1 hour (components 24hr)
TOTAL TIME: 1 1/2 hours
SERVES: 2
Ingredients:
2x180g Wagyu Beef Patties
Salt/pepper/braai spice
2x burger buns
4 slices streaky bacon
2-4 slices white cheddar
4-6 tbsp red pepper romesco sauce (see Component recipe)
1/4 avocado, sliced
6-8 slices tomato
8 -10 leaves of rocket
10-12 rings of Pinotage-soaked onions (see Component recipe)
4-5tbsp garlic aioli (see Component recipe)
Small hand full of deep-fried rosemary leaves
2-3tsp cured mustard seeds (see Component recipe)
6-8 jalapeño bottle caps (see Component recipe)
50g butter
Wagyu Beef Patties:
Pre-heat flat top, pan or braai on high heat.
Season your wagyu beef patties with salt & pepper or braai spice, drizzle with oil.
Place patties onto flat top/pan or braai, give 3-4mins, turn over, cook for another 2-5mins depending on temperature preference, add slices of cheese, leave until cheese is melted
Building your Burger:
Cut buns in half, butter both sides
Heat flat top, toaster or pan, place buns butter side down, toast until golden colour
Heat 2tsp oil in a pan, fry bacon until crispy, place aside for later, use remaining oil for cured mustard seeds
Place buns on the plate, toasted side up
Add 2 spoons of romesco sauce on the bun base, add rocket, add tomato slices, season with salt & pepper
Add burger patty, add avocado slices, season with salt & pepper, add crispy bacon
On second half of bun, place 4-5 drops romesco and garlic aioli
Add pinotage soaked onions, spoon over cured mustard seeds, add jalapeño bottle caps, finish with crispy rosemary leaves
Component Ingredients and Preparation, as referred to in main recipe, to enhance the taste.
Pinotage onions
3 baby onions
60ml Pinotage wine
1sprigs rosemary
¼ tsp coriander seeds
½ tsp salt
½ tsp sugar
Method
Peel, then slice baby onions into 1/2cm thin discs/rings, place in a vacuum bag or container along with the rosemary, salt, sugar, coriander seeds and Lanzerac Pinotage wine.
Vacuum seal the bag or wrap the container, place in the fridge overnight.
Remove onion slices from the liquid and either discard or reduce the liquid for a glaze/syrup
Place the onion slices in a container for later
Cured mustard seeds
50g yellow mustard seeds
1cup water
½ lemon
½ tsp salt
30ml oil (use the bacon fat)
Method
Add mustard seeds to a container with water, salt and ½ lemon for 2-3 hours or overnight, then place on the stove over a medium heat and boil until the water has evaporated.
Take off the stove, add in the bacon fat/oil, mix through and set aside for later
Garlic aioli
2 free range eggs
200-240ml oil
1 healed tsp Dijon
¼ tsp paprika
2 cloves garlic (minced)
½ lemon (juice)
Salt and pepper for seasoning
Method
Add 2 eggs, Dijon, minced garlic, paprika and a good squeeze of lemon to blender /food processor, season with salt and a little white pepper
Start to blend on a medium to high speed, while slowly adding in the oil (don’t use olive oil here, either canola, vegetable blend or a nice nut oil)
Keep adding the oil until your happy with the thickness, taste for seasoning and add extra if needed, add the remaining lemon juice.
Place in a squeeze bottle or piping bag for later
Red pepper romesco sauce
3 red peppers
2 plum tomatoes
½ red onion
3 cloves garlic
1-2 red chilli’s
50g almonds (blanched or flakes)
50ml oil
60ml red wine vinegar
2 sprigs rosemary
2 tbs tomato paste
1tsp smoked paprika
½ lemon (juice of)
Salt & pepper to season
Method
Pre-heat oven to 180c
Blowtorch your red peppers and place in a sealed container for 30mins
Remove/peel off the skins of the peppers,
Remove the core and rough chop peppers, tomatoes, red onion, chilli and garlic.
Place in an oven proof dish, drizzle with olive oil, mix with the tomato paste paprika, salt and pepper. Add the rosemary sprigs and a drizzle of the red wine vinegar.
Cover with foil and roast in the oven for 30mins.
Remove the foil and continue to roast for another 5-10mins.
Remove from the oven and set aside for 10mins to cool.
Toast the almonds
Add the pepper mixture along with the almonds to a liquidizer/blender and blend while adding in a little more olive oil, red wine vinegar, a good squeeze of lemon juice, salt and pepper, blend till a smooth, thick rich sauce.
Allow to cool and place in a piping bag or squeezy bottle ready to use.
Jalapeno bottle caps
1 whole pickled jalapeños
½ cup of flour
⅓ cup corn flour
1tsp paprika
½ tsp salt
⅓ tsp pepper
1 white of an egg
100ml sparkling water
300ml oil
Method For the Jalapeño Bottle Caps and Rosemary Crisps:
Heat your oil in a tall pan/pot or fryer to 180c
Slice your pickled jalapeño into thin discs/rings
Mix the flour, corn flour, spices and salt
Take 3-4tbsp out and use to coat your jalapeno slices, shaking off any excess flour off them.
Whisk the egg whites.
Add egg whites and water to the spiced flour to make a batter
Dip the floured rings into the bater until coated
First quickly fry the 2 sprigs of rosemary for about 30s, place on a little paper towel or cloth.
Fry jalapeño discs until golden.
Take out and place on paper towel.
When cool, remove the rosemary leaves off the sprigs and place in a container for later.
Best served with a glass of Lanzerac Pinotage.