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dry-aged-wagyu-burger

This is an amazing, simple burger that focuses on using good quality ingredients and keeping everything straightforward. The real highlight is the meat: thick patties cooked between medium-rare and medium (and not beyond), respecting the dry ageing process to get the best flavour out of the beef. For this recipe, we used a wagyu beef mix for extra richness and tenderness, but a good grass-fed or grain-fed beef mix would work just as well if that's what you have available. It's all about starting with good meat and treating it properly. The instructions are kept simple, and you’ve got some easy alternatives too — for example, you can use good-quality store-bought brioche buns if you're short on time. This burger would also go really well with the "MC copycat fries" listed under the "Snack" or "Sides" sections. If you have a woodfire charcoal BBQ, this is definitely the time to use it — cooking the patties over real charcoal will add another deep layer of smoky flavour that you just can’t get from a skillet or gas grill. That said, a skillet will still work great if that's what you have on hand. Serving Size depends on your portioning — whether you go for larger burgers or smaller snack-sized versions.

Ingredients