Wagyu Burger with Blue Cheese, Horseradish Mayo & Caramelised Onions

Our fifth food and wine pairing in this series is the 2019 Lionheart of the Barossa Shiraz which another_food_blogger has matched with this dish of Wagyu Burger with Blue Cheese, Horseradish Mayo & Caramelised Onions. 

The fruit in our Lionheart Shiraz is at once both ripe and savoury, giving and yet formal. These flavours combine lock-and-step with the fluffy tannins to make for a mouth-coating, charismatic glass of red wine. It finishes dry and clean with the berry and plum fruit flavours intertwined with rolling tannins.  This is the perfect accompaniment to this rich Wagyu Burger with the added acidity and complexity of the blue cheese component.


Serves 4

Wagyu mince x 6-700g
Caramelised onions x 4 tbsp (heaped)
Rocket x 50g
Mayonnaise x 100g
Horseradish sauce x 30-40g
Stilton blue cheese x 80g (frozen)
Burger buns x 4



  1. Form 4 x burger patties and flatten them out to be larger than the size of the bun *see tips*
  2. Mix mayonnaise & horseradish sauce together
  3. Cook the burgers on your BBQ @ 200c for 2-3 minutes per side for a nice medium burger
  4. Place a little horseradish mayo on the base followed by your burger. Top with caramelised onions, grate some stilton over the top and finish with a little more mayo on the top bun
  5. Repeat and DEMOLISH with a glass of Lionheart of the Barossa Shiraz!


Caramelised Onions
Red onions x 4 – sliced
Olive oil x 2 tbsp
Salt x 1 tsp
Brown Sugar x 1 tbsp
Balsamic Vinegar x 2 tbsp
Chilli flakes x 1 tsp


  1. Heat the olive oil on low heat and add the onions, chili flakes & sea salt to the pan
  2. Cook on a low heat for approx. 20-30 minutes, stirring occasionally so they don’t stick
  3. Once the onions are soft add the brown sugar and balsamic. Cook for approx. 5 minutes longer until they softened and caramelised. Stir regularly as they can burn easily.


Essential Tools

  • Chef knives
  • Chopping board
  • Mixing bowl
  • Measuring utensils
  • BBQ or Grill pan
  • Cheese grater or microplane
  • Frying pan if making caramelised onions



  • When forming your burger patty it’s important for it to be thinner and wider than you want it to be. As the burger cooks it will shrink in diameter and grow thicker in height.  I always start with mine about 1” wider than the burger bun
  • Allow your burger meat to rest for 2-3 minutes before serving so that the juices have time to redistribute
  • You can use shop bought caramelised onions BUT homemade ones are 100% worth making
  • I have put the measurements/weights for the mayo and rocket. Truth is you can just eyeball it 3/5 mayo and 2/5 horseradish is a good ratio but you like more or less spice!
  • Freezing the blue cheese seems odd but it allows you to grate it with ease giving you a nice kick of blue cheese without overpowering the burger

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