Wagyu Beef Burger Patty｜Thick, juicy and richly flavoured

This 260g Wagyu beef burger patty is made from finely marbled Wagyu mince, with a well-balanced fat ratio that delivers plenty of juice and a tender, soft bite once cooked. The thick-cut size makes it a satisfying main on its own, whether you build a gourmet burger, serve it with mashed potatoes and salad, or plate it with egg and rice; thanks to the natural richness of Wagyu, a light seasoning of salt and pepper is all you need.

Recommended recipe: Pan-seared Wagyu burger patty (serves 1)

Ingredients:

• 1 Wagyu burger patty (about 260g)

• A little sea salt

• A little black pepper

• 1 knob butter (optional)

• Burger bun, cheese slice, lettuce and tomato (optional)

Method:

1. 1. Thaw the patty until about 50–70% defrosted, so the outside softens while the centre stays slightly firm, helping it keep its shape.

   2. Season the surface lightly with sea salt and black pepper.

   3. Warm a pan over low to medium heat, add a little oil or butter and place the patty in.

   4. Cook gently for about 5 minutes, then cover with a lid and continue cooking for 8–10 minutes so the fat slowly renders.

   5. Flip the patty, cover again and cook for another 8–10 minutes until fully cooked and golden with a light crust.

   6. Rest for 3–5 minutes before slicing or assembling into a burger to keep the juices inside.