Le Wagyu Burger Recipes
WAGYU BURGER
This amazing Wagyu Burger is a big taste upgrade on your average hamburger whether you grill it to perfection, or follow my skillet preparation for the tastiest, juiciest burger ever! Using richly marbled premium American Wagyu, Australian Wagyu, or Japanese Wagyu yields an incredibly caramelized gourmet burger patty!
Provided by Angela
Categories BBQ Beef Dishes Dinner Recipes summer grilling
Time 15m
Number Of Ingredients 10
Steps:
- If you have packaged ground beef and not patties, divide the beef into 4 portions. This will yield 4 1/4 pound burgers. You can also divide your beef patties into 3 1/3 pound patties, or 2 1/2 pound patties. However many burgers you decide to prepare, flatten the patties out to roughly 1 inch in thickness.
- Heat your grill, cast-iron skillet, or frying pan to medium-high heat (the higher end, almost to high heat). Stovetop: Use a small amount of coconut oil or another cooking oil with a high smoke point to lightly coat your skillet or frying pan.
- Season the tops of each Wagyu beef burger patty lightly with salt and pepper. Place the patties onto the grill or into your skillet or frying pan with the seasoned side facing downward. Season the reverse side that is now facing upward.
- Cook the sides without moving them until they are cooked and have formed a caramelized surface, which should take 3-4 minutes for a burger that is 1 inch in thickness,
- Flip and cook the second side of the burger. Grilling: add cheese and close the cover for 5-6 minutes for a medium-rare burger.Stovetop: add a tablespoon of butter and arroser (or baste) the burger by spooning the melted butter in the pan over your burger patties for added richness. Top with cheese and cover for 5-6 minutes for medium-rare burgers.
- Once cooked, remove the burgers from heat and allow them to rest for 5 minutes before serving. *We want juicy, we just don't want it drained all over our plates!
- Assemble and serve your burgers with your favorite condiments and toppings.
Nutrition Facts : Calories 709 kcal, Carbohydrate 33 g, Protein 36 g, Fat 48 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 127 mg, Sodium 3402 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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- Loosely shape beef into patties that are about 1/2 to 3/4 inches thick. Using two fingers, make a small indentation in the center. Lightly season with salt and pepper. Note: Don't handle the beef too much or it will become tough.
- Heat a skillet over medium-high heat for a few minutes so the patties sizzles when they hit the pan. Don't spritz with oil first. Fat will ooze out of the burger as it cooks so it will not stick. Place each patty in the pan with the indented side on top. Cook for 3-4 minutes without touching so the bottom caramelizes and browns.
- Use a spatula to flip each patty to the other side and cook to desired doneness (see chart in the notes below.)
- If adding cheese, place it on the patties during the last minute or two of cooking. Cover the pan to quickly melt it.
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