Ingredients

• 2 Warrendale Wagyu burgers
• 2 brioche burger buns, toasted
• 2 slices Gruyère or mature cheddar
• 2 large onions, finely sliced
• 1 tablespoon butter
• 1 teaspoon brown sugar
• 1 teaspoon cider vinegar
• 1 teaspoon wholegrain mustard
• Handful of rocket
• 2 tablespoons mayonnaise

Method

1. Cook the Wagyu burgers over direct heat on the BBQ.
2. Slow-cook the onions in butter over a medium heat for 15–20 minutes until soft and deeply golden. Stir through brown sugar, cider vinegar and wholegrain mustard to create rich caramelised onions.
3. Top each Wagyu burger with Gruyère or cheddar in the final minute of cooking and allow it to melt.
4. Toast the brioche buns lightly.
5. Spread mayonnaise over the base buns, then add rocket and the cheesy Wagyu patties.
6. Pile on the caramelised onions and finish with a touch of English mustard if using before adding the bun lid.

Serving Suggestion

Serve with crispy French fries, beef dripping fries or a simple dressed green salad.