183/18 – Wagyu Burgers #2:
I cooked Wagyu Burgers the week before but the plastic cheese didn’t melt so they didn’t look as good as I wanted so I cooked them again with proper cheese!
The Meat:
2x150g Japanese A4 grade Wagyu Burgers for £12.95. Not sure why but I thought there was 4 burgers but there are 2 per pack. That’s quite expensive for a burger but they are quite special so it was worth it!
The Cook:
A full chimney of Oxford Charcoal Oak Lumpwood poured into the Napoleon Pro 22.
Grill grates inverted to run as a griddle, left to heat up then burgers on to cook. 
Oak smoked cheese into the raclette thing Snowdonia Cheese sent me and some onions on a pan.
After a few minutes I flipped the burgers, what a crust! The cheese was melting well too.
The burgers were looking great! At 60c I took them off.
Glorious!
I slid the cheese onto my burger.
Time to Eat:
My usual burger sauce, burger, home cured treacle bacon, onions and more burger sauce. Much better!
SUMMARY:
£12.95 for 2 burgers is a fair whack but they were really tasty. Strong taste of aged beef but incredibly juicy. Really, really good.
The cheese was much better this time, the burger looked great!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Inverted Grill Grates |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 10 minutes |
| Internal temperature: | 58c Thermapen |
| Notes: | Don’t use plastic cheese! |
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