Wagyu Burger

Beef
Mains
Sides/Snacks

Easy Level:

Cook Time:

Servings:

5

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

Steps

1

In a mixer bowl with a hook attachment, add all the ingredients in the burger bun list other then caramelize onions. Mix on low speed for 20 minutes.Then add in caramelize onion and continue mix for 5minutes.
In a mixer bowl with a hook attachment, add all the ingredients in the burger bun list other then caramelize onions. Mix on low speed for 20 minutes.Then add in caramelize onion and continue mix for 5minutes.
Mark as completed

2

Rest dough for 45 minutes and separate into 80g pieces. Roll up into a ball and allow to proof until double it size.
Rest dough for 45 minutes and separate into 80g pieces. Roll up into a ball and allow to proof until double it size.
Mark as completed

3

Pre-heat the oven at 210 degrees Celsius.
Pre-heat the oven at 210 degrees Celsius.
Mark as completed

4

Brush the top with egg wash and sprinkle with white sesame.
Brush the top with egg wash and sprinkle with white sesame.
Mark as completed

5

Bake for approx.8 minutes until golden brown.
Bake for approx.8 minutes until golden brown.
Mark as completed

6

Season beef with salt, pepper and 30g extra virgin olive oil. In a very hot skillet, pan sear the beef on all sides till golden brown. Add 3 cloves garlic, 1 bay leaf and 1 sprig of thyme, cook for another minute to release the flavours
Season beef with salt, pepper and 30g extra virgin olive oil. In a very hot skillet, pan sear the beef on all sides till golden brown. Add 3 cloves garlic, 1 bay leaf and 1 sprig of thyme, cook for another minute to release the flavours
Mark as completed

7

Allow to cool down and put into a vacuum bag together with the rest of the ingredients. Vacuum the bag fully.
Allow to cool down and put into a vacuum bag together with the rest of the ingredients. Vacuum the bag fully.
Mark as completed

8

Sous vide the bag at 70 degrees Celsius for 22 hours.
Sous vide the bag at 70 degrees Celsius for 22 hours.
Mark as completed

9

Remove from bag and keep the juices. Slice beef into 1cm thickness, and marinate back with its own cooking juice.
Remove from bag and keep the juices. Slice beef into 1cm thickness, and marinate back with its own cooking juice.
Mark as completed

10

In a sauce pan, reduce white wine together with roasted capsicum, chilli pepper and garlic cloves until the liquid is almost evaporated.
In a sauce pan, reduce white wine together with roasted capsicum, chilli pepper and garlic cloves until the liquid is almost evaporated.
Mark as completed

11

Turn heat off, and stir in 150g butter unsalted.
Turn heat off, and stir in 150g butter unsalted.
Mark as completed

12

Blend together reduced mixture with 50g extra virgin olive oil until smooth.
Blend together reduced mixture with 50g extra virgin olive oil until smooth.
Mark as completed

13

Keep chilled before use.
Keep chilled before use.
Mark as completed

14

Cut the burger bun and toast on both sides till golden brown with butter.
Cut the burger bun and toast on both sides till golden brown with butter.
Mark as completed

15

Spread both side of the bun with Dijon mustard.
Spread both side of the bun with Dijon mustard.
Mark as completed

16

On the bottom side of the bun, start off with 2 slices of sweet red tomatoes,
On the bottom side of the bun, start off with 2 slices of sweet red tomatoes,
Mark as completed

17

followed by the hot succulent beef, and then a slice of young cheddar.
followed by the hot succulent beef, and then a slice of young cheddar.
Mark as completed

18

Melt the cheese further with a blow torch to bring out the smokiness of the cheese.
Melt the cheese further with a blow torch to bring out the smokiness of the cheese.
Mark as completed

19

Finish off with a generous topping of capsicum aioli.
Finish off with a generous topping of capsicum aioli.
Mark as completed

20

Cover the top and serve immediately.
Cover the top and serve immediately.
Mark as completed

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