OAKEY PREMIUM WAGYU GARDEN HERB BURGER, RED LEICESTER, MUSTARD AIOLI & VINEGAR ROASTED BEETROOT
600g Oakey Premium Wagyu Rump Steak
½ bunch tarragon leaves
4 cloves garlic
½ bunch chives, finely snipped
1 tbsp Worcestershire sauce
1 cup breadcrumbs
sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
2 large beetroot
2 tbsp cider vinegar
1 tsp cumin seeds
¼ cup aioli
2 tbsp Dijon mustard
2 tsp minced turmeric
120g Red Leicester cheese, sliced
Brioche buns, vine-ripened tomatoes and alfalfa, to serve
Preheat oven to 200°C. Dice the Wagyu rump steak into small cubes, then mix with the tarragon and garlic and chop until a fine mince forms. Transfer to a bowl and mix with the chives, Worcestershire sauce, eggs and breadcrumbs, then season with salt and pepper. Knead well, then form into four patties. Toss in half the extra virgin olive oil, then refrigerate for 1½ hours.
Make a pouch of two layers of foil, then place the beetroot, remaining extra virgin olive oil, vinegar and cumin seeds inside and fold over to seal. Put on a roasting pan, then bake for 1½ hours, until the beetroot is tender. Peel, and slice into discs. Mix the aioli, Dijon mustard and minced turmeric.
Cook the burgers in a hot skillet for 8 minutes, turning regularly, until golden, then place the cheese on top to melt. Put the alfalfa and tomatoes on the brioche bun bases, then top with the burgers, beetroot, and aioli sauce.