Guest recipe creator: James Strawbridge

Ingredients

• 2 Warrendale Wagyu burger patties
• 2 brioche burger buns, toasted
• 4 tablespoons fresh parsley
• 1 roasted red pepper
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Pinch of salt
• Pinch of chilli flakes
• Pink pickled onions, to serve

Method

1. Blend the parsley, roasted red pepper, olive oil, red wine vinegar, salt and chilli flakes until smooth to make the chimichurri sauce.
2. Cook the Wagyu burgers over a hot barbecue until nicely charred and juicy.
3. Toast the brioche buns lightly over the grill.
4. Build the burgers with a generous spoonful of chimichurri and top with pink pickled onions.

Serving Suggestion

Serve with grilled sweetcorn or crispy potatoes.