Tips from Megan Angus to make the perfect wagyu burger:
- When making your burger patties, make sure the mince is 80/20 beef to fat.
- Wagyu fat melts at room temperature, so we use it to butter the buns or deep fry the chips to get an extra beefy flavour.
- Sear your burger patty in a hot pan with butter or in Wagyu fat, then place onto a tray and cook in the oven to preference.
- Serve with Freshly made Bun Rolls and your topping of choice. (Look at suggested toppings in the attached photo).