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Wagyu Cheeseburger with Crispy Potato Skins

01 Hrs
Burger Patties, Ground Beef, Ground Elk, Ground Venison
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  • For flavor and pure enjoyment, a grass-fed Wagyu burger cannot be beaten. We think our beef really shines when paired with the simple old-school flavors of cheese, pickle, ketchup and mustard. Just remember to cook the patties on a high heat and quickly - this will help retain their juiciness and keep them tender and full of flavor.

Ingredients

  • 4 First Light Farms grass-fed Wagyu burger patties (or see recipe below)

  • 2 tsp First Light Farms Beef Tallow
  • 4 slices of cheese (e.g. cheddar or gouda)
  • 4 soft burger buns of your choice (e.g. brioche)
  • 1 Tbsp ketchup
  • 1 Tbsp aioli or mayo
  • 1 tsp American (or wholegrain) mustard
  • 1/3 cup sliced pickles
  • 1 large tomato – sliced
  • 4-8 lettuce leaves
  • 2 Tbsp onion jam/relish

CRISPY POTATO SKINS

  • 6 large potatoes (scrubbed with skin on)

  • 2 Tbsp olive oil
  • Salt

BURGER PATTIES

  • 1 lb ground First Light grass-fed Wagyu beef*

  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp bread crumbs (optional)

  • *Possible to use ground Venison or Elk, as well as a combination of two.

Cooking Method

Burger patties
  1. If making your own burgers, combine all ingredients and mix well. Form into 4 x 4oz (1/4 lb) burger patties (same diameter as your burger buns). Cover and refrigerate until required. Double this recipe if you want double-deckered burgers.
Potato skins
  1. Preheat oven to 350°F.
  2. Place whole potatoes on an oven tray, prick the skin once and bake for 30-40 minutes (or until cooked through). Allow to cool.
  3. Cut baked potatoes in half and scoop out flesh, leaving approximately 1/4 inch attached to the inside of the skin. (See tip for use of flesh below.)
  4. Cut skins into wedges/ chunks as desired and lay on a baking tray.
  5. Drizzle with olive oil and salt. Use hands to spread oil over all surfaces of the skins.
  6. Bake for 25-30 mins (or until skins are golden).
Burger cooking and assembly
  1. Lightly brush the burger patties with oil.
  2. Heat the pan or BBQ to high and cook the patties on one side until they are well caramelized.
  3. Flip patties and sear for 1 minute, then reduce heat and place a slice of cheese on top of each patty. Cook until patties are caramelized and almost cooked through (by this point the cheese should be melted over the patties). Remove from heat and rest in a warm place for 2-3 mins.
  4. Lightly toast the buns cut sides down in the pan or on hot plate.
  5. Mix the ketchup, aioli and mustard together and spread a heaped teaspoon on the base of each bun. Top with the patty and cheese, 3-4 slices of pickle, a slice of tomato and lettuce leaves.
  6. Spread a heaped teaspoonful of onion relish on the cut surface of the bun crown and place on top to finish the burger.
  7. Serve burger with crispy potato skins or any other side/s of your choice.
Tips
  1. Make sliders to feed a crowd by using the same recipe – just source small buns and halve the portions served!
  2. To avoid wasting the potato flesh, make into a mash and use in another meal. Simply add a little milk (or cream), some butter and season with salt. Heat and mix to form a creamy, delicious mash. The mash can be stored in the fridge for up to 3 days.
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