New Waguyuroo Burger


Author: Chris Bonello of Zagame Corporation


For the Wagyuroo pattie:

  • 300g Kangaroo shoulder, minced
  • 200g Rangers Valley brisket, minced
  • 200g Rangers Valley chuck steak, minced

For the bun:

  • Brioche bun

For the filling:

  • Beetroot relish
  • Cos lettuce
  • Ox heart tomatoes
  • Pickles
  • Natural cheddar cheese slices

For the Mountain Pepper Tartare Sauce:

  • 2g of fresh ground mountain pepper (not dehydrated)
  • 300g of Port Mahon Tartare sauce

Cooking Method

Wagyuroo Pattie:

  1. Mince all meat together and shape into 170g pattie

Mountain Pepper Tartare Sauce:

  1. Mix all ingredients until well combined. The result should be a bit peppery and pinkish in colour.

To assemble the burger:

  1. Cut the brioche bun in half, butter and toast.
  2. Start with the heel of the brioche bun.
  3. Spread 30g of the beetroot relish.
  4. Add a slice of fresh crunchy cos lettuce.
  5. Add a slice of fresh ox heart tomato.
  6. Place the pattie.
  7. Add the natural cheddar slice on top (pure dairy product).
  8. Place 5 pieces of pickles.
  9. On the crown, spread 15g of the mountain pepper.
  10. Close bun and serve.