Wagyu beef, lamb and pork patties all need to be cooked through. Choose the flavour first, then keep the patty cold, handle it gently and check the centre.
Before cooking
Thaw the wrapped patties on a tray in the refrigerator. Keep chilled until the pan or BBQ is ready; there is no need to leave them on the counter to warm through. Remove separator sheets. Check the ingredients before adding salt because products can already be seasoned.
Pan or BBQ
Heat a heavy pan over medium-high heat and wipe it with a thin film of oil. Cook a 150g patty for approximately 4–6 minutes on the first side, turn, then cook the other side, allowing about 8–12 minutes overall as an estimate. Lower the heat if the crust darkens before the centre is ready. Thickness matters more than weight alone.
On a BBQ, have a cooler zone ready for finishing. Avoid flames from dripping fat. Do not press an already formed patty with the spatula. Add cheese near the end, then transfer to a clean plate.
A burger is not a steak
Ground beef, lamb and pork need at least 71.1°C (72°C on a whole-degree display) in the centre. Insert the probe horizontally from the edge. Rare-burger cooking times are not a safe default. Rest about three minutes once cooked.
Read the Wagyu guide for managing its fat and the lamb guide for seasoning. Pork burgers work well with apple slaw and mustard; Wagyu with onions and properly cooked bacon.
What to make with it
For a complete meal, try Pork Burgers with Apple Mustard Slaw or Pork Burger & Ginger Noodle Bowls. Each recipe includes measured ingredients and serving suggestions.
