Merrywell mini wagyu burgers

Ingredients

8 wagyu rectangular burger patties, top cut

50 g caramelised sliced white onion

75 g King Island Cheddar, thinly sliced

24 mini slider buns, split

100 g clarified butter (ghee), melted

30 g house ketchup or store-bought tomato sauce

30 g special sauce

20 g bread & butter pickles

Instructions

Start with the wagyu burger, season with salt and pepper, and cook over the open flame of a wood-burning grill until both sides have good grill marks but the centre is still pink and juicy. Top each burger patty with the caramelised onion and sliced cheese, placed under a hot grill until the cheese is melted. 

Meanwhile, brush the cut side of the split burger buns with the clarified butter and char over the open flame grill.

Line up the bun bases to form rows of three and place a patty on each row. Top with the house ketchup, special sauce and the pickles. Sandwich with the tops, cut and serve.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.Recipe courtesy of The Merrywell www.themerrywell.com.au