Handmade Japanese Wagyu Burgers

Ingredients (serves 2 as a main course)

1 x 400g ribeye steak	Add to cart
Or 2 x ready made wagyu burgers	Add to cart
1 lobe of foie gras or pre-sliced foie gras	Add to cart
½ tsp Sansho Japanese pepper	Add to cart
2 tbsp Unagi no tare sauce	Sold Out
1 medium organic free range egg
2-3 spring onions, split, chopped in chunks and thoroughly washed
2 burger buns, I prefer to use brioche buns
Salt and pepper

Method

1. When making these Japanese Wagyu Burgers, I prefer to make my own purely because when you do so you know exactly what’s in your burger and can season it to your liking. However, if you prefer you can also use ready made wagyu burgers. 
2. If you wish to make your Japanese Wagyu Burgers by hand, firstly finely chop the ribeye steak 
3. Using a glass bowl mix the wagyu, egg, a pinch of salt and the Sansho pepper thoroughly by hand
4. Mould the mix into two identical sized burger patties or use a burger press.
5.  Chill the burgers in the fridge until you are ready to start cooking. Bring them out 15-20 mins beforehand. You can also make the burgers the day before
6. If you are using a whole lobe of foie gras, slice it in angles to get nice big slices about 1cm thick or roughly 50g. The rest can be used to make Foie Gras Pate
7. Heat a dry frying pan to medium heat and cook the burgers. This should take about 4-5 mins per side but it can be longer depending on how thick your burgers are. To check if your burger is cooked, gently press down on them and make sure the juices run clear. 
8. Set your burger patties to one side and cover with tin foil and leave to rest
9. Use the same pan, now cook your foie gras slices. Each side should take about one and a half mins or fry until golden brown. Be careful not to burn the foie gras as it will taste slightly bitter
10. In the meantime, warm through the burger buns in another dry pan
11. We are now ready to assemble our Handmade Japanese Wagyu Burgers
12. Spread a teaspoon of unagi no tare on the bottom half of the bun
13. Add the burger, foie gras and spring onions
14. Season with salt and pepper
15. Use the rest of the unagi to drizzle over the top and finish by adding the top half of the bun