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|10||each||QBA Artisan Dinner Roll White|
|10||each||Baby Cos Leaves|
|10||each||Swiss Cheese Slices|
|125||mL||Cornwells Apple Cider Vinegar|
|4||g||Yellow Mustard Seeds|
|250||mL||Praise Classic Mayonnaise|
Place the beetroot, honey, Cornwells Apple Cider Vinegar, ground allspice, cumin, cinnamon and mustard seeds into a medium sized saucepan with the water. Over a high heat, stir until the honey dissolves.
Bring mixture to the boil and then reduce to a simmer and cook for about one and a half hours, stirring occasionally. Top up with water if it gets too dry.
Season to taste and set aside to cool.
Roast whole garlic in oven at 180 degrees celsius until soft and tender. Set aside to cool.
Gently squeeze four to five cloves out of the bulb.
Mash roasted cloves with the back of a fork and combine with the Praise Classic Mayonnaise.
Divide wagyu mince into 10 even balls. Roll in hands until just sticky. Don’t over work the meat, otherwise when cooked, the patties will spring back too much and form round balls. Push into egg rings to form even, round patties. Season.
Heat a grill pan over a high heat and fry patties for two minutes each side. Set aside and place a slice of folded Swiss cheese on each pattie to softly melt.
Cut the QBA Ciabatta Dinner Rolls through the middle and grill both inside faces.
Everything you need to know is now in one place!
Assemble – spread the aioli across the bottom half of the roll, follow by the cost leaf, a slice of tomato, the cooked waygu pattie and finish with a dollop of beetroot relish to serve.