Wagyu Beef Burgers with Truffle Béarnaise and Parsnip Frites

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Set a second oven tray aside. Thinly slice red onion and tomato. Peel and cut parsnips into 10cm x 1cm chips. Toss on prepared tray with thyme and a drizzle of oil. Season and sprinkle with Parmesan, roast in oven for about 20 minutes until golden and tender
2. Bring sugar salt and vinegar to a simmer in a small pot. As soon as it simmers, add onion, stir and remove from heat. Set aside to pickle while you prepare burgers. Combine Wagyu mince, egg and salt together in a medium bowl and mix well using clean hands.
3. Divide mixture into 3 and shape into patties, 10-12cm wide x 0.5cm-thick and place on a plate. Place in fridge to firm up. Separate baby cos leaves and set aside. Slice burger buns in half and place on second prepared tray, cut side up.
4. Heat a large dry fry-pan on medium heat. Cook patties, for about 2-3 minutes each side until golden and cooked through. Set aside to rest for 2-3 minutes. When frites have 5 minutes remaining, warm brioche buns in oven on rack below parsnips, for about 3 minutes.
5. Remove buns from oven and assemble burgers.
6. To serve, spoon tomato sauce onto base of buns (if using). Top with a Wagyu beef patty, lettuce, tomato and quickled onions. Dollop over truffle Béarnaise and place a brioche lid on top. Serve parsnip frites on the side.