NEIL PERRY’S WAGYU BURGER
800g Fresh Meats Wagyu Burger Patties
4 bacon rashers
4 slices Gruyère cheese
4 brioche burger buns, halved and toasted
4 baby cos lettuce leaves
1 vine-ripened tomato, sliced
Extra-virgin olive oil for drizzling
Heat a barbecue or chargrill pan to high heat.
Cook the patties, turning once, until medium-rare.
Meanwhile, heat the grill to hot and grill the bacon until crisp.
Top each patty with cheese, then the bacon, and cook on the barbecue until the cheese has softened.
Place each patty on a bun base, top with some relish and pickles (see recipes below) and sandwich with the bun tops.
Serve with the lettuce and tomato on the side, drizzled with olive oil and seasoned to taste.