Welsh wagyu burger with fermented lettuce


Fresh Meat

  • 250g of wagyu beef rump cap, minced (preferably Welsh wagyu beef)

Salad & Fresh Herbs


  • 600g of sourdough bread, preferably 7-day proved (crusts on)

Oils & Vinegars

  • 10g of white wine vinegar
  • 200g of sunflower oil
  • rice wine vinegar, to taste
  • 300g of vinegar