The Frozen Butcher Wagyu Burger with watercress mash and coloured beets
main course, serves 4
Cook the beets about 40 minutes. Let cool and peel. Combine milk and butter in a pan and warm till the butter melts.
Peel the potatoes, cut them in equal pieces and cook them for about 20 minutes. Then drain and mash them with the milk and butter. Add the roughly cut cress and season with salt and pepper. Cut the beets in wedges and fry or grill the burgers according to the instructions on the packaging. Serve with the cress mash and beets on top.
- 6 coloured beets (red and yellow)
- 1 kilo potatoes
- ½ cup milk (125 ml)
- 1 tbsp. butter
- 75 g watercress
- salt and pepper
- 4 The Frozen Butcher Wagyu Burgers