JACK’S CREEK FAMILY BURGER

Prep: 20 mins | Cook: 20 mins | Skill: Easy | Serves: 4

I remember making burgers with my family growing up. My most memorable were those nights when we all got together and each person helped to add something to the flavour layers of our dish. When it comes to Wagyu minced meat, you really want to keep it to as fewer elements as possible, but those with sharp tastes. This is a burger you would most definitely see in a high-end restaurant, but this recipe will allow you to make it with serious ease at home. If figs are out of season you can use dates, or even just keep it to onions.

INGREDIENTS

4 burger buns (I prefer whole wheat, but potato does well too)

1/3 cup sun-dried tomatoes, chopped

1/2 cup mayonnaise

1kg Wagyu mince

Pinch of salt

Pinch of pepper

4 slices of cheddar

2 cups of rocket

Onion & fig Jam

1 tbsp. olive oil

2 onions, sliced

1/2 punnet fresh figs, sliced

1/3 cup balsamic vinegar

METHOD

1. Add oil to a saucepan on low-medium heat and caramelise onions for 10-15 minutes or until really soft. Add in the figs and turn the heat up to medium. Stir for 2 minutes before deglazing the pan with the balsamic vinegar. Continue to cook until liquid is gone and has a ‘jam like’ (‘jammy!’) consistency.

2. In a small bowl, fold the mayonnaise into the tomatoes and set aside.

3. Form 4 equal burger patties with the mince and season both sides with salt. On a super hot grill or cast iron skillet, sear the beef patties for 1-2 minutes on each side or until they get that wicked crust.

4. Add a slice of cheese and allow it to melt for 30 seconds. Take the patty off the heat and sprinkle with pepper.

5. Toast your burger buns by placing them in the pan ‘cut side’ down or alternatively under a grill. Then continue to grill ‘cut side’ up for 15-30 seconds or until golden.

6. To assemble, spread the mayonnaise on the base of the bun, add a handful of rocket, and then place the patty (cheese down) on top with some onion and fig jam. If you want a little more mayonnaise, add it to the bun lid. Get into it!