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    Grilled Wagyu burgers with Romesco-style relish

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    Grilled Wagyu burgers with Romesco-style relish

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 2


    2 x 180g packs Romano Peppers, halved and deseeded
    40g blanched whole almonds, roughly chopped
    30g blanched hazelnuts
    1 clove garlic
    1 tsp hot smoked paprika
    2 tsp sherry vinegar
    ½ tsp dried chilli flakes
    1-2 tbsp olive oil
    284g pack Warrendale British Wagyu Beef Burgers (or other burgers)
    40g Manchego, finely sliced
    2 Heston from Waitrose Brioche Burger Buns, halved
    20g wild rocket


    1. Preheat the oven to 220ºC, gas mark 7. Place the peppers, skin-side down, in a foil-lined baking tray. Roast for 15 minutes, then add the almonds and hazelnuts to the oven on another tray. Continue cooking for 5 minutes, until the peppers are soft and blackened and the nuts are toasted. Remove both trays from the oven, then adjust
    to a medium grill setting.

    2. Leave the peppers to cool slightly, then peel and discard the skins. Keep the foil-lined tray. Add the cooled nuts and peppers to a food processor with the garlic, paprika, vinegar and chilli flakes. Add 1 tbsp of the olive oil and season. Blitz until a chunky salsa forms, adding a splash more olive oil if needed.

    3. Cook the burgers according to pack instructions on the reserved foil-lined tray, then divide the Manchego between them. Add the brioche halves to the tray, cut-sides up, and grill for a further 1-2 minutes, or until the cheese is melted and the rolls are toasted.

    4. Assemble the brioche rolls with the rocket, burgers and relish in that order.

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