Wagyu Burger Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Wagyu Cheeseburgers with Pickles
Ingredients
- 300g (2 × 150g patties) Wagyu Burgers
- 2 burger buns
- 2 cheddar slices
- 2 lettuce leaves
- 1 tomato, sliced
- 4 pickle slices
- 2 tbsp mayonnaise
- 1 tsp mustard
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed 150g patties dry and leave them chilled until the pan is ready. Heat a heavy frying pan over medium-high heat and wipe with 1 tsp oil. Cook for about 4–5 minutes per side, lowering to medium if the outside browns too quickly. Continue until the centre reaches at least 72°C, checking from the side. Do not press or split the patties. Rest 2–3 minutes on a clean plate.
- Mix the mayonnaise and mustard. Wash and dry the lettuce and slice the tomato.
- Place the cheddar on the fully cooked patties; cover the pan off the heat for 1 minute to soften it.
- Toast the bun cut sides in a dry pan. Assemble with sauce, lettuce, tomato, patties and pickles.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Wagyu Burgers.
Recipe 2 · By Chef Luca
Wagyu Burger & Mushroom Rice Bowls
Ingredients
- 600g (4 × 150g patties) Wagyu Burgers
- 280g dry rice
- 400g mushrooms, sliced
- 1 carrot, cut into thin strips
- 1 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp honey
- 2 spring onions, sliced
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed 150g patties dry and leave them chilled until the pan is ready. Heat a heavy frying pan over medium-high heat and wipe with 1 tsp oil. Cook for about 4–5 minutes per side, lowering to medium if the outside browns too quickly. Continue until the centre reaches at least 72°C, checking from the side. Do not press or split the patties. Rest 2–3 minutes on a clean plate.
- Cook the rice in fresh water according to the packet. Keep it hot for serving.
- Fry the mushrooms and carrot in oil for 8–10 minutes, until the mushrooms are browned and their liquid has evaporated.
- Mix soy sauce, lime juice and honey. Keep the cooked patties whole and toss it with the vegetables and sauce for 1 minute.
- Divide rice, vegetables and cooked meat into bowls. Add spring onion. Serve immediately.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Wagyu Burgers.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.