Melt in your mouth, more-rish is the best way to describe our Wagyu Burger Patties. We've made a magical pairing with mediterranean flavours & a Pinotage.
- South African
NotesEnjoy a BANTING Wagyu burger - remove the rolls and use the portobello mushrooms as the bun!
4 large Portobello mushrooms
1 large red pepper, deseeded, cut into 5cm strips
100g halloumi cheese, cut into 0.5cm-thick slices
2 tablespoons balsamic vinegar
4 floury rolls, halved, lightly toasted (*Exclude for Banting option)
4 teaspoons basil pesto
4 cups rocket
Spray mushrooms, pepper slices and halloumi slices with olive oil.
Drizzle mushrooms with balsamic vinegar.
Grill pepper strips for 10 minutes, turning halfway, or until tender.
Place the burger patties onto the grid over medium hot coals and cook for 2-3 minutes per side for medium.
Add Portobello mushrooms halfway through cooking time; cover with foil and cook for 5 minutes, turning halfway, or until soft.
Remove and cover with foil to keep warm.
Grill the sliced halloumi for 1 minute, turning halfway, or until just golden but still soft.
Remove from the pan.
Top the base of each toasted roll with rocket, wagyu burger pattie, mushroom, halloumi and pepper slices.
Drizzle each with basil pesto and top with floury roll lid. Serve immediately.