Purple Blaze INFUSED Wagyu Beef Patties atop a bed of fresh arugula and topped with
sauteed scallions, cherry tomatoes, and crumbled blue cheese. This delicious lunch or
dinner meal, combining healthy protein and fresh vegetables is sure to please! Easy to
make and beautifully fresh, this meal pairs well with all of our hot sauces, but especially
Purple Blaze and Strabenero.
Ingredients
For 2 Servings
- 1 Egg
- 1 pound of ground Waygu beef
- 1 1⁄2 tbs olive oil
- 3 cups Arugala
- 2 tsp Salt (Kosher if you have it)
- 6-8 Cherry Tomatoes
- Parsley
- 1 large scallion or small red onion
- 2 tbs Purple Blaze
- Crumbled Blue Cheese
Instructions
Step 1: Prep
First, finely chop the parsley and thinly slice the scallion or red onion. Set aside.
Next, place the ground Wagyu beef in a mixing bowl and add the Purple Blaze hot
sauce, egg, chopped parsley, and salt. Incorporate well using your hands. Make the
mixture into four small patties and set aside.
Place a large frying pan (preferably non-stick) on the stove, and bring to medium high
heat.
Step 2: Pan Fry the Wagyu Beef Patties
Place the beef patties on the pan, and once hot and cook approximately 4 minutes on each side or until an internal temperature of 165 has been reached. Remove the patties from the pan once fully cooked and set aside.
While the patties are cooking, preheat a small saute pan to medium high heat and add the olive oil. Once the oil has heated, add the onions and 1 tsp of salt. Lightly toss the onions from time to time with a spatula until lightly charred.
Step 3: Plate your Dish
First, place the arugula on the center of the dish and fluff it up a bit. Gently place two
patties atop the arugula. Add a few cherry tomatoes around the plate and sprinkle a bit
of crumbled blue cheese over the dish.
Place a few of the sauteed onions on top of the patties and then drizzle Purple Blaze
and Strabeñero Hot Sauce lightly over the dish. Serve and Enjoy!
Serving Ideas
- Pair with Purple Blaze and Strabenero.
- This dish also pairs well with a side of warmed sourdough bread and a glass of
Pinot Noir or Cabernet red wine.
From My Kitchen to Yours,
Chef Clay
