For the Burger

  • 250g welsh wagyu beef rump caps minced 
  • 1 diced shallot
  • 1 clove of diced garlic
  • sea salt to taste

For the Fermented Lettuce

  • Iceberg lettuce
  • Sea salt
  • Digital PH probe to check the lettuce is fermented.

For the Bread Mayonnaise

  • 1 loaf of 7 day proved sourdough bread
  • 40g egg yolks 
  • 200g sunflower oil
  • 10g white wine vinegar
  • 1 tsp dijon mustard
  • white pepper to taste

To garnish

  • 2cm diced gherkin
  • Pickled shallots
  • Toasted sesame seeds (blended)


For the Burger

  1. Combine the raw shallots, garlic and minced wagyu beef and mix in a kitchen aid with a paddle.
  2. Once combined cook off a little to check for seasoning and adjust accordingly with sea salt.
  3. Once seasoned, set in a take-away container until fully set, then cut into cubes of around 5cm per person.
  4. Keep refrigerated until ready to serve.

For the Fermented Lettuce

  1. Place the lettuce in a vacuum bag with a pinch of sea salt and leave at room temperature for around 3 weeks depending on the weather (warmer weather shorter time, colder weather longer time to ferment)
  2. After 3 weeks check with a digital PH tester or litmus paper – this should be fermented to a PH of 3 to ensure it has fermented properly.

For the Bread Mayonnaise

  1. In a thermo blend the egg yolks, mustard and vinegar, then slowly add the oil while blending to create an emulsion.
  2. Once you have blended in all of the oil, add a little salt to taste.
  3. While the emulsion is in the thermo, add the sourdough bread and blend into a puree.
  4. Check the seasoning and if needed, finish with a little rice wine vinegar.
  5. Store in a piping bag.

To Assemble

  1. Cook the wagyu burgers on the stove and then finish on the BBQ for 30 seconds each side to create a BBQ taste.
  2. Cover in a slice of the fermented lettuce, pipe on some bread mayonnaise and finish with the diced pickled gherkin, pickled shallot and toasted sesame seed sprinkled over the top.

Recipe Courtesy of Gareth Ward of Michelin-starred Ynyshir
Gareth Ward Chef Feature

Image © Fjona Black