Wagyu Burger, Tomato Chilli Relish, House Dill Pickles
Unilever Food Solutions New Zealand
Recipe Detail Information Wagyu Burger, Tomato Chilli Relish, House Dill Pickles
Yield
10 servings
Ingredients (10 servings) Amount
Measure
Name
Price per unit
500.00
ml
Vinegar, champagne
NZD 0,00 * NZD 0,00 / ml
120.00
g
Sugar, caster
NZD 0,00 * NZD 0,00 / g
10.00
g
Mustard, seeds, brown
NZD 0,00 * NZD 0,00 / g
800.00
g
Pickles, whole (gherkins)
NZD 0,00 * NZD 0,00 / g
10.00
g
Salt, sea
NZD 0,00 * NZD 0,00 / kg
40.00
g
Dill, fresh
NZD 0,00 * NZD 0,00 / g
600.00
g
Tomato Chilli Relish
NZD 0,00 * NZD 0,00 / g
kg
Wagyu, beef, topside, minced
NZD 0,00 * NZD 0,00 / g
200.00
g
Beef, sausage mince
NZD 0,00 * NZD 0,00 / kg
100.00
g
KNORR Professional Mixed Chilli Puree
NZD 0,00 * NZD 0,00 / kg
1.50
Page 1
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
16.04.2016
Unilever Food Solutions New Zealand
Recipe Detail Information
100.00
g
KNORR Professional Garlic Puree
NZD 0,00 * NZD 0,00 / kg
120.00
g
KNORR Professional Mixed Peppercorn Puree
NZD 0,00 * NZD 0,00 / kg
10.00
x
Bacon, rashers
NZD 0,00 * NZD 0,00 /
10.00
pc
Cheese, sliced
NZD 0,00 * NZD 0,00 / pc
10.00
x
Bread, brioche, bun
NZD 0,00 * NZD 0,00 / x
20.00
x
Cos, leaves, baby
NZD 0,00 * NZD 0,00 / x
300.00
g
HELLMANN'S REAL Aioli 2.35kg/2.5L
NZD 0,00 * NZD 0,00 / kg
* Please consider quantity differences of marked ingredients.
Preparation 1. For the pickles, place vinegar, sugar, mustard, baby gherkins, salt and dill into a large pot and bring to the boil. Simmer for an additional three minutes then transfer to a sterilized jar. Seal immediately with a tight fitting lid. The dill pickle will keep unopened for 3 months. Refrigerate once opened. 2. For the tomato chili relish, combine the KNORR Tomato Chili Jam, KNORR Professional Mixed Chilli Puree and tomato. Store for use. 3. Combine the beef and sausage mince together with the KNORR Professional Garlic Puree and KNORR Professional Peppercorn Puree, mix well so the meat binds together and form into 10 even sized patties. 4. Heat a chargrill or BBQ plate to high heat. Cook the patties, until medium rare. Cook the bacon until crisp. Top each pattie with cheese and continue cook until the cheese has softened. 5. Smother the base of the burger bun with the HELLMANN’S Real Aioli, top with lettuce, beef pattie, cheese, bacon, tomato chilli relish and close with top bun. To serve, place on a board with dill pickles. UFS Products: KNORR Tomato Chilli Jam KNORR Professional Mixed Chilli Puree KNORR Professional Garlic Puree KNORR Professional Peppercorn Puree HELLMANN’S Real Aioli
Page 2
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
16.04.2016
Recipe Detail Information Wagyu Burger, Tomato Chilli Relish, House Dill Pickles
Yield
10 servings
Ingredients (10 servings) Amount
Measure
Name
Price per unit
500.00
ml
Vinegar, champagne
NZD 0,00 * NZD 0,00 / ml
120.00
g
Sugar, caster
NZD 0,00 * NZD 0,00 / g
10.00
g
Mustard, seeds, brown
NZD 0,00 * NZD 0,00 / g
800.00
g
Pickles, whole (gherkins)
NZD 0,00 * NZD 0,00 / g
10.00
g
Salt, sea
NZD 0,00 * NZD 0,00 / kg
40.00
g
Dill, fresh
NZD 0,00 * NZD 0,00 / g
600.00
g
Tomato Chilli Relish
NZD 0,00 * NZD 0,00 / g
kg
Wagyu, beef, topside, minced
NZD 0,00 * NZD 0,00 / g
200.00
g
Beef, sausage mince
NZD 0,00 * NZD 0,00 / kg
100.00
g
KNORR Professional Mixed Chilli Puree
NZD 0,00 * NZD 0,00 / kg
1.50
Page 1
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
16.04.2016
Unilever Food Solutions New Zealand
Recipe Detail Information
100.00
g
KNORR Professional Garlic Puree
NZD 0,00 * NZD 0,00 / kg
120.00
g
KNORR Professional Mixed Peppercorn Puree
NZD 0,00 * NZD 0,00 / kg
10.00
x
Bacon, rashers
NZD 0,00 * NZD 0,00 /
10.00
pc
Cheese, sliced
NZD 0,00 * NZD 0,00 / pc
10.00
x
Bread, brioche, bun
NZD 0,00 * NZD 0,00 / x
20.00
x
Cos, leaves, baby
NZD 0,00 * NZD 0,00 / x
300.00
g
HELLMANN'S REAL Aioli 2.35kg/2.5L
NZD 0,00 * NZD 0,00 / kg
* Please consider quantity differences of marked ingredients.
Preparation 1. For the pickles, place vinegar, sugar, mustard, baby gherkins, salt and dill into a large pot and bring to the boil. Simmer for an additional three minutes then transfer to a sterilized jar. Seal immediately with a tight fitting lid. The dill pickle will keep unopened for 3 months. Refrigerate once opened. 2. For the tomato chili relish, combine the KNORR Tomato Chili Jam, KNORR Professional Mixed Chilli Puree and tomato. Store for use. 3. Combine the beef and sausage mince together with the KNORR Professional Garlic Puree and KNORR Professional Peppercorn Puree, mix well so the meat binds together and form into 10 even sized patties. 4. Heat a chargrill or BBQ plate to high heat. Cook the patties, until medium rare. Cook the bacon until crisp. Top each pattie with cheese and continue cook until the cheese has softened. 5. Smother the base of the burger bun with the HELLMANN’S Real Aioli, top with lettuce, beef pattie, cheese, bacon, tomato chilli relish and close with top bun. To serve, place on a board with dill pickles. UFS Products: KNORR Tomato Chilli Jam KNORR Professional Mixed Chilli Puree KNORR Professional Garlic Puree KNORR Professional Peppercorn Puree HELLMANN’S Real Aioli
Page 2
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
16.04.2016
