Chef Chabchoul’s Wagyu beef and Comté burger

Chef Chabchoul’s Wagyu beef and Comté burger

30 mins Prep · 45 mins Cook

Nutty, salty and slightly sharp, Comté cheese melts and crisps well, resulting in an irresistibly crunchy layer to this wagyu beef burger. Onion soubise adds a subtle caramelisation

Created by Spinneys
Prep time 30 minutes
Cook time 45 minutes
Serves 4
Cuisine French
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 1295
Fat 97.3g
Saturates 39.3g
Protein 43.4g
Carbs 57.5g
Sugars 23g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Combine the pink sauce ingredients together and set aside.


To make the onion soubise, peel and finely slice the onions. Place a large pot over low heat and melt the butter. Add in the onions and sauté, stirring until golden, for approx 25-30 minutes. Add in the thyme and season with ½ tsp of salt. After 5 minutes, stir in the brown sugar and cook for a further 5 minutes before adding in the stock. Allow to simmer for a further 5 minutes. Cool, then place in a blender and blitz until smooth and creamy.


Heat a large cast-iron pan over medium-high heat or heat a gas BBQ to high.


Season the burger patties on both sides and place on the grill. Sear for 4-5 minutes on either side. In the last 2 minutes, place 50g of Comté cheese on each patty, close the grill and allow the cheese to melt.


Meanwhile, halve the potato buns (or SpinneysFOOD Brioche Burger Buns) and spread each half with pink sauce.


Break the lettuce head into leaves and slice the plum tomatoes.


Place 1 -2 lettuce leaves on each of the burger bases. Top with the patties, 1-2 tbsp of the onion soubise, and the tomato slices.


Close the burgers and serve immediately.