How to Cook The Wagyu Beef Burger

  • Cook time
  • Difficulty medium
  • Serves 2
cooked wagyu beef burger

Ingredients

  • for the burgers
  • 2 Wagyu burgers
  • 2 free range eggs
  • 2 Hirata /Bao buns or toasted Brioche
  • Shredded chinese cabbage heart
  • Furikake to sprinkle
  • Teriyaki sauce to glaze
  • Butter to fry the eggs
  • for the Teriyaki sauce
  • 60ml 2 year aged soy sauce
  • 20ml Mirin
  • 75g Okinawan sugar
  • 15ml Rice vinegar
  • 1 clove garlic finely diced
  • Thumbnail piece fresh ginger finely diced
  • 1 tsp. Sesame oil
  • 1 tsp. cornflour mixed with a little cold water

raw wagyu burger patty and seasonings

Method for Teriyaki

  1. In a saucepan bring all Teriyaki ingredients to a simmer except the oil and corn flour, once sugar has dissolved whisk in corn flour mix then take off heat and stir in the sesame oil.

Method for burgers

  1. Take a heavy based frying pan, or BBQ set for direct grilling and over a high heat fry the burgers basting with the fat that's released once nicely coloured for 5 to 6 minutes until thoroughly cooked
  2. Fry the eggs over a medium heat in melted butter until just set
  3. Reheat the Hirata/Bao buns then spoon onto the base a little Teriyaki sauce then top with a little shredded cabbage then the burger, place the egg on top, sprinkle with Furikake then top with bun and serve straight away.

To serve

  • Serve with a chilled light Japanese beer, my favourites come from Sapporo.

cooked wagyu beef burger