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Grilled Wagyu burgers with Romesco-style relish
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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.
Typical values per serving:
(with 2 tbsp relish)
This recipe was first published in April 2021.
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