Diamantina Australian Beef Wagyu Burger Patties 150g

Description

Australian wagyu, grain-finished 320 days

Diamantina raise these from proper wagyu genetics and grain-finish them for at least 320 days. That long finishing period is what builds the intramuscular fat that wagyu is known for, and in a burger it matters more than in almost any other cut. All that marbling renders as the patty cooks and bastes it from the inside, so you get something that stays rich and juicy at medium instead of drying out the second it hits temperature.

The flavour is noticeably different to standard beef mince. Rounder, buttery, closer to what you would expect from a steak than from a patty.

What you get

150g per patty, one hundred per cent wagyu beef. No binders, no fillers, no seasoning mix. Sold individually, so order as many as you need.

Cooking them

Bring them out of the fridge fifteen minutes before they go on, so the centre is not fridge-cold. Get your grill or pan properly hot and season the outside with salt just before cooking.

Four minutes a side gets you a medium patty with a good crust. Turn once and leave them alone otherwise. Resist pressing them with the spatula, because that pushes out exactly the fat you paid for. Rest for two minutes before they go in the bun.

They suit a barbecue, a hot pan, or a flat grill equally well.

Storage

Keep refrigerated at 0 to 4°C and use within [X] days of delivery. Freeze on the day of arrival if you are not eating them within that window.