DJ BBQ’s Wagyu burger with chimichurri sauce and coal-roasted onions
- FOR THE BURGER
- 2 large whole red onions, skin on
- 2 x 2-pack Extra Special Wagyu Beef Burgers
- 4 slices Asda Mature British Cheddar or hard cheese of choice, such as Gouda
- 4-pack Asda Sliced Brioche Burger Buns
- 2-pack Grower’s Selection Little Gem Lettuce, trimmed and chopped
- FOR THE CHIMICHURRI SAUCE
- 50g flat-leaf parsley, stalks removed
- Large pinch dried oregano
- Small handful mint
- 1 clove garlic, peeled and crushed
- 1 small red chilli, deseeded and finely chopped
- 1tbsp red wine vinegar
- 3tbsp olive oil
Heat the barbecue to a medium heat and put the onions among the coals. Leave to slow cook for about 1 hr until the onions go soft – they may pop a little while they’re cooking. If using a gas grill, arrange the onions on the grill and cook, turning occasionally, until starting to go soft and charred. Remove the cooked onions and leave to cool – be careful, as they retain heat well.
Meanwhile, to make the chimichurri sauce, put all the ingredients in a small blender and blitz. Add a little water, 1tbsp at a time, if it’s too stiff. If you don’t have a blender, finely chop the ingredients. Put in a bowl and mix well. Set aside.
Carefully peel the cooled onions and slice thinly.
Put the Wagyu burgers on the grill and cook to your liking, according to the pack instructions. Put 1 slice of cheese on each burger to melt for the last few minutes. Put a large metal bowl over the burgers to speed up the cheese melting process, if you like.
Lightly toast the buns on the grill.
To build the burgers, put the lower halves of the toasted buns down first, top with the lettuce, followed by the Wagyu burgers, then spoon over the roasted onions. Spread the chimichurri onto the underside of the top buns and arrange on top of the burgers. Any leftover chimichurri sauce will keep in the fridge for up to 2 days.