Wagyu Burgers

In Australia, Wagyu beef is graded on a scale from 1 to 9, with 9 being the highest score. The score reflects the level of marbling, which are streaks and spots of intramuscular fat. Wagyu is rarely marketed with a score below 3, as at that point it is virtually indistinguishable from regular beef.

Japanese and American Wagyu beef is graded on different scales; the American scale only goes up to 5, and the Japanese Wagyu scale ascends to 12. However, the value of each score is consistent between the Japanese, Americans and Australians.

Wagyu meat is so flavourful and delicate that simplicity is key. We recommend sticking with a few classic condiments: salt, pepper, tomato, lettuce, a slice of cheese and maybe some caramelized onions. Allow the flavour of the meat to remain the star, and you’ll have gourmet burgers on your hands.

Whether you are cooking on a BBQ or a frying pan, being able to control the temperature carefully is the best way to cook your Wagyu burgers.

Set your grill to medium heat. As it warms, season your Wagyu beef burger patties to your liking. Cook them on each side for 3-4 minutes, and ensure they do not burn. The fat within the patties will melt, ensuring you get flavourful, juicy burgers.