Classic grass-fed Wagyu Beef cheese burger

A graphic of a bull head


  • 500g Grange Meat Co. grass-fed Wagyu beef, ground
  • 4 slices high-quality cheddar cheese
  • 4 brioche burger buns
  • Lettuce leaves
  • Tomato slices
  • Red onion rings
  • Burger pickles
  • Condiments such as mayonnaise, mustard, and ketchup
  • Salt and freshly ground black pepper, to taste


  1. Preparing your ingredients

Gently divide the ground Wagyu beef into four equal portions. Shape each portion into a patty about 1/2 inch thick, handling the meat as little as possible to maintain its tenderness. Liberally season each patty on both sides with salt and freshly ground pepper to enhance the Wagyu beef's natural flavours.

  1. Cooking the patties

Ensure your cooking surface is hot before adding the patties. A properly heated grill or skillet will sear the patties, locking in the delicious Wagyu juices.Cook the patties on the preheated grill or skillet. For a medium-rare finish, each side should cook for about 3-4 minutes. Adjust the timing based on your preferred level of doneness. Place a slice of cheese on each patty during the last minute of grilling to allow it to melt perfectly.

  1. Assembling the burgers

Lightly toast the buns on the grill or skillet for extra flavour and texture. Begin with the bottom bun and spread your chosen condiments. Add lettuce, a slice of tomato, and a few rings of red onion. Next, add the cheese-topped patty and cap it with the top bun.