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The perfect burger: Wagyu beef Add to ...

Wagyu beef is available at specialty butcher shops.

Adjust the quantity of salt and pepper to suit your own taste. If you're unsure, season and then fry a small piece of your burger mixture to test for seasoning.

No burger is complete without toppings and a bun, of course. Keep condiments to a minimum: caramelized onions and Comté cheese (which has a nutty taste) are a brilliant combination. As for the bun, you don't want one that fights with the burger and detracts from the nice meaty taste (no whole wheat). Think of it as a background that merely holds everything together. It should have texture, and not be so squishy that it sticks to the meat. My favourite are Ace Bakery burger/sandwich rolls ( acebakery.com).

Follow on Twitter: @lucywaverman

  • Servings: 4


750 grams (1½ pounds) ground Wagyu beef

1 teaspoon kosher salt (or to taste)

½ teaspoon freshly ground pepper


Preheat barbecue to high. Season beef with salt and pepper. Form into 4 1-inch-thick patties and grill for 5 to 7 minutes a side or until desired degree of doneness.

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