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Wagyu cheeseburger balls with dipping sauce

Wagyu cheeseburger balls with dipping sauce

Make sure your canape selection doesn’t get too heavily based on bread or pastry. Alex Szrok's tiny burgers come with no bun but all the other good stuff.

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  • Makes12
  • CourseCanape
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Plussoaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 300g pack No.1 12 British Wagyu Beef Meatballs
  • 3 Essential Cheese Slices
  • 12 slice/s Mrs Elswood Pickled Burger Gherkins, drained
  • ½ small onion, finely diced
  • 3 sprig/s dill, picked and gently chopped
  • Mayo or burger sauce, to serve

Method

  1. Preheat the oven to 200ºC and soak 12 cocktail sticks in water for 10 minutes. Line a baking tray with baking parchment.

  2. Poke a cocktail stick through each meatball and flatten the meat slightly like a burger. Bake on the lined tray for 12-15 minutes until browned and nearly cooked through. Drain off any excess oil.

  3. Cut each cheese slice into 4 squares, then carefully place a gherkin slice and a square of cheese on top of each burger and bake for 3 minutes, until cooked through and the cheese is melting. Move to a platter and garnish with the onion and dill. Serve with burger sauce or mayonnaise (or both), for dipping.

Nutritional

Typical values per item when made using specific products in recipe

Energy

318kJ/ 76kcals

Fat

4.8g

Saturated Fat

2g

Carbohydrates

1.5g

Sugars

0.8g

Fibre

0.2g

Protein

6.6g

Salt

0.3g

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