First Light grass-fed wagyu burger with red radish chilli pickles

For flavour and pure enjoyment a Grass-fed wagyu burger cannot be beaten. Regarded as the king of burgers amongst aficionados the Grass-fed Wagyu burger can be served at anywhere, anytime. Remember to cook the patties on a high heat and quickly, this will help retain their juicyness and keep them full of flavour and tender..


4 Grass-fed Wagyu burger patties

2 Tbsp white wine vinegar

2 Tbsp water

½ tsp sugar

2 Tbsp sliced fresh red chilli

½ cup sliced red radish


2 Tbsp rice bran oil

4 soft bap style burger buns

4 lettuce leaves

2 vine ripened tomatoes, sliced

2 Tbsp mayonnaise

2 Tbsp onion jam

Cooking method

  1. Make the pickles first by heating vinegar, water and sugar in a small saucepan. Add chilli and radish then remove from heat. These can be made in advance, keep well covered in the fridge.
  2. Lightly season the patties with salt on both sides then brush lightly with oil.
  3. Char-grill the patties on a very hot BBQ or cook them in a frypan until brown and caramelised on the outside.
  4. Turn over only once and cook the other side until brown.
  5. Take patties off as soon as they have almost reached the desired cooking degree (medium rare to medium is ideal).
  6. Lightly toast burger buns over the char-grill.
  7. Spread mayonnaise on buns, top with lettuce, tomato and pattie.
  8. Spread on a spoonful of onion jam then finish with red radish chilli pickles.Reference:

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