Wagyu Burger with Cream Cheese and Purple Garlic

We gently cook the 2 cloves of garlic in oil over low heat until tender. We set them aside.

We put the breadcrumbs and milk in a bowl and let them soak well.

We drain it and mix the drained breadcrumbs with the egg yolk, Worcestershire sauce, salt, Tabasco, pepper and 1 clove of confit garlic (mashed with the help of a fork).

Add the meat to the mixture and knead the whole thing well until it is a homogeneous dough.

We make 200g balls of meat and flatten them into hamburger shapes, to taste.

We cook the Wagyu burger on a griddle with a few drops of oil and high heat, so that it gets well seared on both sides, and then we lower the heat slightly to give it the desired doneness.

Once that point is reached, we turn off the heat and set it aside.

We grate the cheese and place it in a saucepan along with the cream and the other candied clove, well crushed with the help of a fork and the cream.

We leave it on medium heat until it starts to take on a sauce-like texture, being careful that it doesn't stick and get a burnt taste.

We pass it through a sieve with the help of a spoon, making the most of it, and set it aside.

We open the plan and toast it in a pan over medium heat with a thin drizzle of oil.

FINISHED DISH:

We placed our burger on the plate on the base of the bun and covered it generously with the Idiazabal cheese and purple garlic sauce, and placed the top on.