For flavour and pure enjoyment, the Wagyu burger cannot be beaten. Regarded as the king of burgers among aficionados, the Wagyu can be served at any occasion. Remember to cook the patties on a high heat and quickly, this will help retain their juiciness and keep them tender and full of flavour.
Make the pickles first by heating vinegar, water and sugar in a small saucepan. Add chilli and radish then remove from heat. These can be made in advance, but keep well covered in the fridge.
Lightly season the patties with salt on both sides then brush lightly with oil.
Chargrill the patties on a very hot BBQ or cook them in a frypan until brown and caramelised on the outside.
Turn over only once and cook the other side until brown.
Take patties off as soon as they have almost reached the desired cooking degree (medium-rare to medium is ideal).
Lightly toast burger buns over the chargrill.
Spread mayonnaise on buns, top with lettuce, tomato and pattie.
Spread on a spoonful of onion jam then finish with red radish chilli pickles.
2 tablespoons white wine vinegar
2 tablespoons water
½ teaspoon sugar
2 tablespoons fresh red chilli, sliced
½ cup red radish, sliced
4 Wagyu burger patties
2 tablespoons rice bran oil
4 soft bap-style burger buns
4 lettuce leaves
2 vine-ripened tomatoes, sliced
2 tablespoons mayonnaise
2 tablespoons onion jam