chef made | JM Wagyu burger

Live large every once in a while.

Read on to find out how. Thank you to Benjamin Chan, Head Chef at Jimmy Monkey Café & Bar.

JM Wagyu Burger
Serves 1
Write a review
  1. 200g Wagyu Beef, roughly minced
  2. 4 Slices of Roma tomato
  3. 1 Brioche burger bun
  4. 70g Brie Cheese
  5. 100g Mayonnaise (Tip: Use the Japanese Kewpie mayonnaise for its creamier texture)
  6. 1 Tablespoon olive oil
  7. 1/4 Cup onions, diced
  8. 2 Garlic cloves, minced
  9. 15g Parsley
  10. 1/4 Wedge of Lemon
  1. Prepare beef by hand kneading the minced meat until sticky.
  2. Shape into a patty and leave on the side at room temperature.
  3. Prepare Garlic Aioli by combining the parsley, garlic and onions with mayonnaise.
  4. Squeeze lemon juice and add olive oil into the mayonnaise mix. Season with salt and pepper
  5. Heat a small pan on medium high until the oil starts smoking.
  6. Season the meat liberally with salt and pepper.
  7. Place patty in pan and cook for 2 mins without moving it. Flip patty and continue to cook for 1 min for medium rare or 2.5 minutes for medium.
  8. Place Brie cheese on burger patty and cover the pan to melt the cheese. Continue to cook for 1 minute.
  9. Toast the brioche bun. Spread garlic aioli to both lid and base.
  10. Assemble the buns, tomato slices and patty. Serve immediately.
bee blog

Author: honestbee