Today’s dish is presented by Chef Kenneth of Gattopardo, featuring his secret recipe of Wagyu Burger with Capsicum Aioli!
What you’ll need (and this is the star of the dish) is a good piece of boneless wagyu short ribs! After pan searing, have it sous vide in a bag for 22 hours while learning to make your own burger buns. The magic in the taste also comes from the roasted red capsicum blended with butter. Paired with mustard, tomatoes, and melted cheese, this one’s a delight to have on a weekend!
Learn more about Chef Kenneth’s journey as a chef at (http://go.dbs.com/lydkenneth). You can also support home-grown talents like Chef Kenneth in the DBS “Live Your Dream” culinary competition at SAVOUR festivals:http://go.dbs.com/liveyourdream