The Ultimate Gourmet Wagyu Burger Recipe
#NoBullJustBeef Our wagyu beef burgers are just that - 100% Wagyu beef and our go to comfort food. This recipe using our pre-formed wagyu patties will guide you on how to make burgers. The result? A mouth watering, restaurant rivalling, juicy fat burger in the comfort of your own home.
Our wagyu beef patties are from 100% Australian wagyu cattle (the same cattle as our Australian wagyu steaks that you know and love). Using a 80/20 meat to fat ratio, we use a blend of select beef cuts including chuck and brisket to create a course ground beef that forms our gourmet burger.
The burger patties come really thick (known as high press) so you'll need either a heavy duty spatula, a burger press, a steak weight or a small plate will do the trick to press it down a little.
What Do I Need?
- Something to press the burger with.
- A heavy bottomed/cast iron pan.
- A drop or 2 of oil (or tallow is even better).
- Salt, Pepper.
- Brioche buns (St Pierre, Tesco or Aldi ones are great) or burger buns.
- Cheese Slices (Gouda slices work really well, as does American).
- A Sauce. BBQ Sauce, Burger Sauce, Mayo with garlic or if you're feeling adventurous - Chilli Jam is a revelation.
- Optional: red onions, chopped and fried white onions, beef tomato slice..
We like our burgers just slightly under medium - cooked through to the centre but retaining a nice pink colour and super juicy. So follow this guide which has a total cooking time of 9 minutes. If you prefer it medium to medium well, cook it for an additional 1 minute.
Step 1: Defrost the patties in their packets overnight. The patties can stay good for a couple of days in the fridge as long as the packaging isn't compromised.
Step 2: Bring the pan up to a very high heat, add a couple of drops of oil. Once the oil starts to smoke, reduce the heat by a notch or two. You're good to get cooking.
Step 3: Get your timer ready and something to press with! Remove the burger from the packaging. Season one side liberally with coarse salt and some pepper. Add the seasoned side face down on to the pan, let it sit for 30 seconds.
Now here's the important bit - using whatever you have to press, press down on the patty evenly so that it flattens out a bit. The sides will split a bit but that's ok. The patty should be about an inch in height once you've pressed it. You can press it flatter, but please adjust the cooking time lower (and it might not be as juicy!)
Let the burger patty sit for 4 minutes. Don't move it! You can season the exposed side with a bit of salt.
Step 4: Flip the burger. Let it sit for another 4-5mins. This will develop a nice crust. If you want it more cooked than medium rare, once the 5mins are up, flip the burger over again for another minute or so.
With a minute or so left on the clock, we like to add the cheese at this point so it becomes nicely melted over the patty. If you happen to have a burger cloche, it's the time to use it.
Final Step: Remove the burger from the pan and let it rest! It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate. This will ensure that the juices get re-absorbed leaving you with a perfect burger to enjoy. Whilst you're waiting, heat or toast the brioche buns - then add the burger pattie, melt the cheese (if not already done), add your sauce, pickles and enjoy!
Is this the best burger recipe? We'd love to hear from our customers on how they like to make theirs.