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Gourmet burger with Wagyu meat

Gourmet oriental burger recipe with Wagyu meat

This variety of Japanese meat that we all know is one of the most expensive and valuable in the world, but if you have the opportunity to buy Wagyu meat (75% cross-bred) from an online butcher's shop, high-class cuisine doesn't seem so good to us. far away.

We know very well that Japanese meat, especially cuts like steak, should not be used for sandwiches, but using the ready-made Wagyu burger (and for those who want to try their hand at even more ground Wagyu meat), transforms a sandwich suitable for street food in a super gourmet oriental sandwich.

If you also want to have fun and experiment with other cuts of fine meat (75% crossbreed), the 5 kg Wagyu Box is for you: only meat from animals raised in Italy on our family farm. But now let's move on to the very tasty and super oriental recipe, thanks to the union of Italian meat and sublime flavours: the addition of wasabi mayonnaise will give a unique balsamic quality to the sandwich. For an extra touch of class, you can also create piadinas/sandwiches with 00 flour and beetroot juice for a true star restaurant-style dish. When cooking Wagyu meat, we do not add other ingredients because the goodness of the meat is enough to have a very tasty and gourmet dish.

Ingredients for 2 servings

  • 2 Wagyu burgers of approximately 150 grams each (or Wagyu minced meat)
  • 2 hamburger buns (with sesame seeds)
  • 2 beetroot sandwiches/piadinas (00 flour, beetroot juice)
  • 1 medium egg for the mayonnaise
  • ½ lemon for the mayonnaise
  • 80 g of roasted peanuts (or wasabi peanuts)
  • cucumbers to taste
  • extra virgin olive oil to taste
  • salad to taste
  • tomatoes to taste
  • wasabi paste or wasabi powder to taste
  • Salt and Pepper To Taste


We prepare the burgers with the Wagyu minced meat using a round pasta cutter or a bowl. If, however, we purchased the burgers already ready, we skip to the next step.

We heat the pan, add a knob of light butter and toast the bread for 3 minutes on each side. If you want to try your hand at creating fuchsia beetroot wraps, prepare a light dough with 00 flour, extra virgin olive oil, water and beetroot juice. Roll out the dough, take 80g loaves, roll them out and sear them in a non-stick pan for 1 minute on each side.

In the meantime, prepare the mayonnaise: egg, seed oil, lemon and a pinch of salt. To make it tastier and crunchier, add chopped toasted peanuts and a small pinch of wasabi paste (if you like, you can use peanuts with wasabi without adding the paste). If we want to make it more spectacular we add some beetroot juice.

Now let's sear the Wagyu burger on a hot cast iron pan or grill. We do not add other ingredients because the meat will release all its flavours. Let's sear for 3/4 minutes on each side and move on to preparing the sandwich.

A thin layer of wasabi mayonnaise on the bottom, the salad, a slice of tomato, the Wagyu burgers with a sprinkling of pepper, the cucumber cut into strips on the top and you're done. Serve with fries, spicy teriyaki sauce and/or salad.