Wagyu British Beef Burgers | 170g x2, 170g x6

Wagyu Beef Burgers - Pan or Barbecue

±170g each, 2 or 6 per pack. Defrost 8 hours. Around 10 minutes to cook.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Handle them as little as possible
Take them out of the fridge 20 minutes before cooking. Do not reshape or compress them. Wagyu fat is soft and works easily, and a worked patty turns dense.

3. Season the outside only
Salt both faces just before they go in the pan. Salting early draws out moisture and tightens the mince.

4. Get the pan hot
A heavy pan or flat griddle on a high heat for 3 minutes. You need no oil. These render plenty of their own fat within the first minute. On a barbecue, cook them over a flat plate rather than open bars, so the fat is not lost to the coals.

5. Cook without pressing
4 to 5 minutes on the first side. Turn once and give the second side the same. Never press them with a spatula. That single habit squeezes out the fat that you are paying for.

6. Cook them through
Unlike a steak, a burger should be cooked all the way through. Probe the centre and take it to 70°C, holding it there for two minutes. The juices should run clear with no pink in the middle.

7. Add cheese at the end
Lay it on for the final minute and cover the pan to melt it. Toast the buns cut side down in the rendered fat while you are there.

8. Rest
2 to 3 minutes before building the burger. It keeps the bun from going through.

Do not cook from frozen. A frozen patty browns long before the centre is safe, and you end up with a burnt outside and an undercooked middle.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.