Wagyu Burger

183/18: Wagyu Burgers #2

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! 

Wagyu Burger

The Cook:

A full chimney of Oxford Charcoal Oak Lumpwood poured into the Napoleon Pro 22.

Wagyu Burger

Grill grates inverted to run as a griddle, left to heat up then burgers on to cook.  Wagyu Burger

Oak smoked cheese into the raclette thing Snowdonia Cheese sent me and some onions on a pan.

Wagyu Burger

After a few minutes I flipped the burgers, what a crust! The cheese was melting well too.

Wagyu Burger

The burgers were looking great! At 60c I took them off.

Wagyu Burger


Wagyu Burger

I slid the cheese onto my burger.

Wagyu Burger

Time to Eat:

My usual burger sauce, burger, home cured treacle bacon, onions and more burger sauce. Much better!

Wagyu Burger


£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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