Posted on

Wagyu Beefburgers with Sakura Leaves

Wagyu Beef Burger with Sakura Leaves

Ingredients (serves 4)

2 x Wagyu Sirloin Steaks, hand-cut into small pieces (minced)

Add to cart

Sakura leaves soaked in water for 10-15 mins
Plum Sauce
Fresh Radishes, thinly sliced
Pickled Onion
Sliced Cheddar (optional)

Add to cart

Good quality Burger Bun
Salt and Pepper for seasoning
Freshly chopped Coriander


  1. To make these Wagyu Beefburgers, first take the wagyu steaks out of the fridge 15 mins before using and open the package to air the meat.
  2. Hand-cut the steaks (mince it), chop the coriander, slices the radishes and soak the sliced onion in white wine vinegar.
  3. In a bowl, mix the meat with the coriander and seasoning then shape into burger patties.
  4. Heat a frying pan to medium heat and cook the patties for 5-7 mins each side for a medium burger, but if you prefer it cooked through I suggest 10-12 mins. At this point, you may place the sliced cheese on the patties and cover the pan with a lid for the steam to melt the cheese.
  5. Rinse the pickled onion for a more subtle pickled flavour, smear the plum paste on the burger bun.
  6. Ready to build your Wagyu Beefburgers – don’t forget the sakura leaves. I usually place them on the top of the meat or melted cheese.

You and your friends are in for an amazing experience. A true taste of Japan, my way.

Note: I never use egg in my burger and here is why. Adding egg to your meat will make the burger seem more dense and the juices won’t flow when you bite into it. The texture will be more like meatloaf than a burger. It won’t be as dense as meatloaf but you’ll notice the difference. So, it’s really a matter of personal preference