Ingredients

  • Kewpie mayonnaise 125g
  • Worcestershire sauce 1 tbsp
  • Hot sauce 2 tbsp
  • Wholegrain mustard 2 tbsp
  • Brown onions 4
  • Salted butter 60g
  • Soft brown sugar 40g
  • Veal stock 200ml
  • SpinneysFOOD Fresh Thyme A few sprigs, picked
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • SpinneysFOOD Wagyu Beef Patties 4
  • SpinneysFOOD Black Pepper ½ tsp
  • Comté cheese 200g
  • SpinneysFOOD Potato Burger Buns 4
  • French butter 4 tbsp
  • Iceberg lettuce 1 head, broken into leaves
  • Plum tomatoes, sliced 4

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."

Chef Chabchoul’s Wagyu beef and Comté burger

French 30 Mins Prep · 45 Mins Cook


  1. Combine the pink sauce ingredients together and set aside.
  2. 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.
  3. Heat a large cast-iron pan over medium-high heat or heat a gas BBQ to high.
  4. 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.
  5. Meanwhile, halve the potato buns (or SpinneysFOOD Brioche Burger Buns) and spread each half with pink sauce.
  6. Break the lettuce head into leaves and slice the plum tomatoes.
  7. 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.
  8. Close the burgers and serve immediately.