Wagyu burger
This grind is rich enough that egg, breadcrumbs, and extra oil only hide it.
Heat
Medium
Time
About 15 minutes
Skip this
Do not press the patty.
Unlike supermarket beef
- Unlike supermarket beef, do not add oil to the pan.
- Unlike supermarket beef, do not press the patty or mix in binders.
Before you start
- A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
- Take it out 20 to 30 minutes before you cook.
Tools: Skillet, Instant-read thermometer.
What you need
- 1 lb ground beef
- Salt
- Pepper
- 4 burger buns
Steps
- 1
Gently form a 3/4 inch patty and press a thumb dent in the middle.
- 2
Salt the outside just before the pan. Add no oil, egg, or breadcrumbs.
- 3
Cook on medium about 4 minutes per side. Do not press the patty.
Pressing the patty squeezes out the fat you paid for.
- 4
Pull it when the center hits 160°F, then rest 3 to 5 minutes.
Temperature
USDA safe temperature: 160°F. Use a thermometer. Color is not a test.
Some cooks like ground beef pink. USDA says 160°F for all ground beef, because grinding mixes surface bacteria through the patty. We print 160°F.
Serve it withA bun, Lettuce and tomato on the side
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb feeds 4. Use 2 packs for 8.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Then rest a steak or roast 3 minutes. Color is not a doneness test.
Skip: Screaming-hot grill · Well-done and dry · Pressing the patty
Sources: USDA food safety, Serious Eats