Wagyu burger
Who says barbecued burgers are just the boring old burgers you eat at a beach barbecue. Everyone loves a good burger and gourmet burgers are really coming into their own.
To make the ultimate burger and rule in any burger competition created among friends, the Wagyu burger reigns supreme over all others.
So what makes a Wagyu burger so much better than the rest? Wagyu cattle are used in the production of the world-famous Kobe beef (for a steak to qualify as Kobe it must be from Kobe in Japan, though producers are rearing the same cattle in Australia and California).
The cows are said to be fed on a diet of beer and massaged every day. The beer is thought to increase the cow’s appetite, especially in the hot summer months when appetite is depressed, while the massage relieves stress and stiffness and makes for a happier cow, which will in turn renders better quality meat.
The breed is renowned for the intense marbling of the meat along with a higher percentage of unsaturated fat than other breeds. When exposed to the hot flames, the fat melts into the meat, providing unrivalled flavour and tender texture.
Inkeeping with all Dayfresh meats, the Wagyu burger is always fresh and needs no extras. Just flame and serve.
If you’re not into burgers try their selection of steaks. A rib-eye with the perfect amount of marbling that melts into the meat when exposed to the flame. And if that’s not enough for a tasty meal, ask your Dayfresh butcher to slather it a Jack Daniel’s marinade. Are you salivating yet?
The ultimate sizzling burger
Ingredients
- 1 Wagyu beef burger
- A thick slice of cheddar cheese
- 1 large burger bun
- A few leaves of lettuce
- A few slices of tomato
- A few slices of raw red onion
- 1 heaped tbsp chilli mayo
Method
- Fire up those coals. When really, really hot, place the Wagyu burger on the barbecue and sizzle for 10 – 12 mins, flipping over every now and then.
- In the last 3 or 4 mins of cooking put a slice of cheese over the burger and allow to melt.
- Toast the burger bun on the barbecue.
- Place a few slices of lettuce on the bun, followed by the tomato.
- Place the cheesy burger on top and top with onions and chilli mayo.
Chilli mayo
Ingredients
- 1 red chilli, finely chopped
- 3 cloves garlic, finely chopped
- 3 tbsp sour cream
- 2 tbsp mayo
- 1 lime, juice only
- Salt and pepper
Method
- Mix all the ingredients until combined.
- Store in the fridge for up to a week.
