We are going to grind down a $100 Wagyu steak and grind it down to a phenomenal burger. Then we compare this with a $5 reference burger and find out if it’s all worth it.
I’ve cooked so many burgers in so many different ways I can not start to mention them all. But what I didn’t try, if it’s worth to upgrade from $3 minced meat to a grind down A5 FB grade Wagyu steak.
- 300 gr A5 FB Wagyu steak
- lemon-pepper seasoning
- 2 hamburger buns
Sauce nr1. Mayonnaise sauce
- 1 tsp fleur de sell
- 2 tsp paprika powder
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp ground black pepper
- 5 tbsp Japanese mayonnaise
Sauce nr2. BBQ sauce
- 2 tbsp ketchup
- 1 tbsp sherry vinegar
- 2 tsp ketjap manis
- 2 tbsp maple syrup
- 3 small radishes
- white vinegar
- pinch of salt
- 2 slices of young gouda cheese
- some microgreens
- Light up a firestarter full of charcoal and wait till the charcoal is glowing hot.
- Dump the charcoal in your grill, place the grill grate, and a cast iron griddle.
- Make the sauces while you wait on the griddle getting hot. Just mix up the ingredients for the individual sauces.
- Slice up the radishes and put them in a yar. cover the slices with some white vinegar and a pinch of salt. Shake it all up and let this sit till the burgers are done.
- Cut the Wagyu steak in pieces of about 1 inch and grind them down with a meat grinder.
- Form 2 patties on a piece of baking paper from the minced meat. You make them somewhat bigger then the buns you put them on.
- Slice the buns and crispen them on the griddle.
- Next, you can grill the patties. After the first turn, you season them with some lemon-pepper. When the burger is nearly done you put on a slice of cheese.
- Start building the burger to put a little mayonnaise sauce on the heel of the bun, then some lettuce, the pattie with the cheese, the pickled radish, bbq sauce, some microgreens and finish it with the crown of the bun.
Big thanks to Napoleon Grills for sponsoring this post.
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BBQ gear used
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