Ingredients

• 2 Warrendale Wagyu burgers
• 2 brioche burger buns, toasted
• 2 slices of Manchego cheese
• 2 pieces grilled ribbon chorizo (thin, wide slices)
• 2 tablespoons romesco sauce
• 1 beef tomato, sliced
• Handful of rocket
• 1 teaspoon smoked paprika
• 2 tablespoons mayonnaise
• Olive oil

Method

1. Cook the Wagyu burgers over direct heat on the BBQ.
2. Lightly season the patties with smoked paprika while cooking to build a gentle smoky depth.
3. Top each burger with manchego in the final minute of cooking and allow it to melt.
4. At the same time, grill the ribbon chorizo until lightly crisp at the edges but still soft enough to drape over the burger.
5. Toast the brioche buns lightly.
6. Spread romesco or roasted red pepper mayo over the base buns, then add rocket and sliced tomato.
7. Place the Wagyu patty on top, followed by the grilled chorizo ribbons.
8. Finish with a drizzle of olive oil or garlic aioli before adding the burger lid.

Serving Suggestion

Serve with patatas bravas, crispy fries or grilled padron peppers.