L'Univers FOODHUB · Recette · Wagyu
Wagyu A5 burger: whatever you do, don't grind it
Grinding A5 destroys the marbling. Instead, stack three 3 mm slices: same thickness, real texture, 50 g of meat per burger.
A burger at 60 euros apiece: is that reasonable? Not if you grind A5: grinding destroys the marbling and you end up with a very expensive ground-beef patty. Yes, if you keep the slices whole. That is what this recipe is all about.
Don't grind it, stack it
The idea: three stacked 3 mm slices replace the ground-beef patty. You get the thickness of a burger, the texture of Wagyu, and 50 g of meat per burger instead of 150. The slices fuse together as they cook, thanks to the fat.
Ingredients for 4 burgers
- 200 g Wagyu A5, cut into 3 mm slices
- 4 brioche buns, split and toasted on the cut side
- Crisp lettuce, 1 tomato, 1 red onion
- Sauce: 2 tablespoons mayonnaise, 1 teaspoon soy sauce, 1 dab of wasabi
- Fleur de sel, freshly ground pepper
Method
- The sauce. Mix the mayonnaise, soy sauce and wasabi. It stands in for ketchup and mustard, which are too aggressive here.
- The bun. Toast the cut side in a dry pan: it creates a barrier against the dripping fat, and adds crunch.
- The meat. Stack three slices and salt them. Sear the stack for thirty seconds per side in a very hot, dry pan.
- Assembly. Bun, sauce, lettuce, tomato, the Wagyu stack, onion, bun. Serve right away.
Mistakes to avoid
- Grinding the meat. The marbling disappears, and so does the point.
- A cold bun. It soaks up the fat and turns soggy.
- Too many toppings. Wagyu must remain the dominant flavor: no bacon, no melted cheese.
- Cooking it to medium. Thirty seconds per side is enough for a 1 cm stack.
Frequently asked questions
Why not grind Wagyu?
Because marbling is a structure: once ground, the meat loses its texture and gives up its fat during cooking. For a ground-beef patty, good-quality French beef does a better job, for much less money.
How much per burger?
50 g, or three 3 mm slices. 200 g makes four burgers.
Which cut?
Strip loin: even slices that are easy to stack.
Keep exploring
The cuts to use
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