Anolon Academy

Charlie & Co Wagyu Burger

By Chef Justin North


  • 400g coarsely minced wagyu beef
  • 100g coarsely minced wagyu fat
  • 3 small onions, finely diced
  • 70g unsalted butter
  • 1 ½ tablespoons Madeira (Malmsey)
  • 4 Brioche or sourdough buns
  • Salad leaves,
  • sliced cheddar,
  • sliced cooked beetroot and mayonnaise, to serve


Combine the beef and fat in a bowl then place in the fridge. It is important to keep the mixture cold at all times otherwise it will turn into a mushy paste.

Sauté the onions in the butter over medium heat for about 20 minutes or until golden and caramelised. Add the Madeira to the pan to de-glaze then cool the mixture. Add the onion mix to the mince, season with a good pinch of salt and mix well.

Mold the mixture into four even-sized patties and set in the refrigerator until required. Preheat the oven to 250°C. Sear the patties in a large ovenproof non-stick frying pan over high heat until browned (1-2 minutes each side). Transfer to the oven and cook for 2 minutes, then turn over and cook for 1 minute, then top with cheese and cook for another minute. Meanwhile, split buns in half and grill until evenly toasted.

Assemble hamburgers using the cooked burger patties and garnishes of your choice then serve immediately

Makes 4 burgers