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Let's Cook the 'No Bull, Just Beef' - Wagyu Burger

Let's Cook the 'No Bull, Just Beef' - Wagyu Burger

It really is quite simple getting the best out of our 100% wagyu burger!

The burgers come really thick so you'll need either a heavy duty burger spatula, a burger press, a steak weight or a small plate will do to press it down a little.

What Do I Need?

  • Something to press the burger with
  • A heavy bottomed/cast iron pan
  • Tiny bit of oil (or tallow is even better)
  • Salt, Pepper
  • Brioche buns (Tesco, Aldi ones are great)
  • Cheese Slices (Gouda slices work really well, as does American)
  • A Sauce? BBQ Sauce, Burger Sauce or if you're feeling adventurous - Chilli Jam is great.

We like our burgers just slightly under medium - cooked through to the center 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 burgers in their packets overnight. The burgers 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 few 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 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 burger evenly so that it flattens out a bit. The sides may split a bit but that's ok. The burger should be about an inch in height once you've pressed it. You can press it flatter, but please adjust the cooking time lower.

Let the burger 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.

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 juicy burger to enjoy.

Add it to the brioche bun, melt the cheese, add the sauce and enjoy!



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