Wagyu Beef & Beetroot Burger with Caramelised Onion Jam

A great burger starts with a great patty. This Wagyu Beef & Beetroot Burger pairs our house-made Wagyu beef and beetroot patties with melted cheddar, peppery rocket, Dijon mayo and a sticky homemade caramelised onion jam.

The sweetness of the beetroot already built into the burger works beautifully with the rich Wagyu beef, while the balsamic onion jam adds another layer of savoury sweetness. Load everything into a toasted brioche bun and you have a proper burger that's simple enough for a weeknight but good enough for the BBQ.

 Shop The Lucky Pig Wagyu Beef & Beetroot Burgers

Recipe Information

• Serves: 4
• Preparation: 10 minutes
• Cooking: 25 minutes
• Total time: 35 minutes

Ingredients

• 4 Wagyu beef & beetroot burger patties
• 4 brioche burger buns
• 2 brown onions, thinly sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 4 slices cheddar
• Handful of rocket
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• Salt

Method

1. Melt the butter in a frying pan over medium-low heat. Add the sliced brown onions and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until soft and golden.
2. Add the brown sugar and balsamic vinegar to the onions. Cook for another 2–3 minutes until dark, glossy and sticky. Set the caramelised onion jam aside.
3. Mix the mayonnaise and Dijon mustard together to make the Dijon mayo.
4. Cook the Wagyu beef & beetroot burger patties in a hot frying pan or on the BBQ until cooked to your liking.
5. Add a slice of cheddar to each burger during the final minute of cooking and allow it to melt over the patty.
6. Toast the brioche buns.
7. Spread the buns with Dijon mayo, then layer with rocket, the Wagyu beef & beetroot patty and plenty of caramelised onion jam. Top with the remaining bun and serve immediately.

How to Make Caramelised Onion Jam for Burgers

The trick is giving the onions enough time. Keep the heat at medium-low and let them soften and develop colour gradually rather than trying to rush them. Once they're soft and golden, the brown sugar and balsamic vinegar only need another few minutes to reduce into a sticky glaze.

That combination works particularly well here because the sweetness of the onion jam complements the beetroot already incorporated into the Wagyu burger patty without overpowering the beef.

Butcher's Tip

Get your pan or BBQ properly hot before the burgers go on. You want good colour on the outside of the patty rather than slowly steaming it. Add the cheddar right at the end so it melts over the hot burger without overcooking everything underneath it.

How to Serve

These burgers are substantial enough to keep the sides simple. Serve them with hot chips, potato wedges, a crisp salad or corn straight from the BBQ.

If you're cooking for a crowd, make the caramelised onion jam ahead of time and simply warm it before assembling the burgers.

Watch the Recipe

Make It with The Lucky Pig Wagyu Beef & Beetroot Burgers

Our Wagyu Beef & Beetroot Burgers combine rich Wagyu beef with beetroot already incorporated into the patty, giving you a juicy burger with plenty of flavour before the toppings even go on.

Shop Wagyu Beef & Beetroot Burgers or browse more ideas in the Lucky Pig Recipe Hub .

Visit The Lucky Pig Butchery

Visit us at 452 Centre Road, Bentleigh VIC 3204 for premium Australian meat, house-made products and practical butcher advice, or order online for local Melbourne delivery.

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