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How to Cook The Wagyu Beef Burger

How to Cook The Wagyu Beef Burger

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

The Wagyu burgers are made from pure Wagyu steak meat blended with Heritage breed beef and simply seasoned. The recipe below is a fusion of east and west cuisines, there’s a lot of prep involved but the results are great, alternatively go more traditional and simply place the grilled burger in a toasted brioche bun, topped with melted cheese, F&Co Tomato ketchup, a little shredded lettuce and the all important F&Co burger relish. 

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. 

  • The 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

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