WAGYUROO BURGER

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

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.