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Hamburger is one of those amazing foods that can taste great in all its forms -- not just molded into burgers, meatballs, and more, but also in both cheap and pricey incarnations, each offering its own set of benefits. But as much as I adore my cheap neighborhood burger or a big patty thrown on the barbecue, nothing comes close to the wonder of a simple wagyu burger.
While a nice steak might break the bank, wagyu isn't all that bad for a special dinner here or there. For example, you can get 12 8 oz. burgers for $85 through Allen Brothers. Yes, it's pricey for a burger, but it's no different than splurging on a nice cut of meat, or heck, having a mediocre dinner out. It's more worth it to make a wagyu burger and some sides than pay the same amount of money for regular ol' chain restaurant fare. It offers not only stellar flavor and texture, but also the comfort of beloved mainstay meals.
Wagyu is so intensely marbled with fat that it becomes a wonderfully tender and juicy burger that's much better in simplicity than fanciness. The key is to pick a few ingredients that won't overpower the meat, rather than the usual tomato, lettuce, onion, pickle, etc. For me, that perfect concoction is a little soy sauce in the pan while the burger cooks, some caramelized onions beefed up with a little soy as well, some fresh mozzarella cheese, and just a little mayo and mustard. The result has wonderful flavor and moistness, all pointing to the meat rather than being a distraction.
If you've been swayed by the wonders of wagyu, how do you serve yours?
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3-31-2009 @3:24PM WillyMF1 said... Wagyu's advantage is its fat distribution. When you grind meat up, you can distribute as much fat as evenly as you want throughout the patty. Are you sure you're not just convincing yourself it is better? Try buying the 70% lean beef (might have to ask them to make it) at the store and compare.
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3-31-2009 @3:28PM Astin said... I love the wagyu as well. But one should make sure they like their burgers pink inside, because if you're going to grill it to grey, then it's a waste of money.
I too like a little soy glaze with mine, soy, water, and sugar. Put in the pan to finish the patty and then reduced to a glaze to top off the burger.
And $7 for a 1/4 lb patty sounds pricey for something at home, but considering these same bugers sell for $50+ at restaurants, that's a hell of a deal. I think I paid $4.50/patty (Canadian too!) recently for a 4-pack at Cumbrae's.
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3-31-2009 @4:16PM Michael Cohen said... I agree with the 1st commenter. Making Wagyu beef into burgers is pointless. It's not the amount of fat that makes Wagyu beef good but the distribution.
Yes, they will have more fat but they will just be burgers with more fat in them.
Oor do what I do which is get like 15 or 20 percent ground chuck, then grind up some bacon fat in the food processor and add it to the burger which will bring the fat percentage overall up to like 25 or 28 percent and give it some ridiculously good flavor!
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3-31-2009 @4:13PM QueerInMySoup.com said... I'm no expert in wagyu or kobe beef, but I do know that it should be served seared, like an ahi tuna. In other words, this burger better be very, very pink inside -- which may not be appetizing to the average burger lover. I'd venture to guess that even a "medium rare" cooking would ruin this delicate and expensive meat.
I agree with WillyMF1's suggestion above in that you just might get the same 'bang' for 'less buck' with a 70% ground beef.
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3-31-2009 @4:19PM Mel Kozek said... I have only had wagyu all beef hot dogs (about $5 for a package of 5) and didn't especially like them. That probably has everything to do with the spice mixture added to the meat, but I wouldn't buy them again.
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3-31-2009 @4:35PM David J. Warner said... $85? Are they joking? Fossil Farms will sell you 12 8 oz. Kobe Beef patties for $45 + shipping.
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3-31-2009 @6:25PM BraH said... You really need to come down to earth on this stuff. No beef, ever, is worth more than $6 a pound. I'm a butcher by trade and when people ask for the good stuff, I tell them to talk to the small time farmers and ranchers that supply me. A quick breakdown:
Talk to a rancher with 1000-1200 pound fed steers. The animals are selling for about $1/lb right now. Pick a fat one. Consult the rancher. 20% of finished steers grade Choice, 2% grade Prime.
$1200
54% viscera/inedible leaves about 550 lbs of lean
$25 for kill/chill
$5/mo for hang aging, if you want that. 2 months of a carcass hanging in a cooler is ideal. Most places don't do that.
$.40/lb for processing/wrapping
On the very high end of the spectrum, 500 pounds of choice aged beef will cost:
1200+25+10+200 = 1435/500 = $2.87/lb. If 500 is too much, talk to a neighbor, see if they want to split it with you.
Making delicious meat economical is the key to being able to enjoy it daily.
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4-02-2009 @8:50AM Thanh T. said... I remember back in high school many years ago; my old classmates and I had the opportunity to go on a field trip to showcase our special school projects for the Vocational/Industrial Clubs of America (State/National.)
During our trip we stopped at a restaurant to get a bite to eat and on the menu we saw a dinner special for a huge "the works" old fashioned hamburger-a hamburger the size of a dinner plate.
Of course some of us ordered the special hamburger just to try it because the restaurant was well known for making great food and the manager also mentioned if we can finish the whole meal in half an hour, the dinner would be free for students. (clever marketing)
We try our best to finish the whole meal within the time frame; however, it was just too much food! (Heehe. Smiling!)
Perhaps, one of the best old fashioned hamburger meals shared with good friends/old classmates. :)
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