WAGYU BEEF BURGERS

For many, exotic meats can be unaffordable, unobtainable, and a bit too unique. But thanks to the ever expanding meats selection available through Green Bean, customers now have some exceptional meat products available at affordable prices. Second to this, the cuts of meat are similar to what many use day to day- and for this recipe we’re using some ground Wagyu beef.

This sensationally tender beef is one of Japan’s most costly exports, coming in at just under $250 for an 8oz filet mignon. But with farms here in the Midwest starting to breed in similar styles, Wagyu beef is now available at a more digestible cost. D’Artagnan Farms (NJ) believes in raising food right, and is “committed to free range, natural productions and sustainable, humane farming practices”. Superb and scrumptious.

Ingredients

1lb Ground Wagyu Beef (D’Artagnan)

3 Gluten Free Buns (Canyon Bakehouse)

6 oz Triple Cream Brie (“Trillium” by Tulip Tree Creamery)

3 tbsp Apricot Jam (LocalFolks Food)

2 cups Baby Arugula (Bright Farms)

Salt and pepper to season

Instructions

  1. In a large bowl, break down the ground beef and lightly salt, before forming into patties and setting aside.
  2. Bring a skillet or pan up to a medium-high heat before frying the burgers for one minute each side. Due to the high fat content of the Wagyu beef, no oil or butter is needed.
  3. Reduce the heat to medium, and flip the burgers every 60-90 seconds to ensure an even cook. For medium-rare burgers, cook for 8 minutes or until the internal temp hits 140F, for medium, until the temp hits 160F. Set aside to rest for 5 minutes.
  4. In the same pan, and on a low heat, fry the buns insides face down until crisp and golden before spooning a general amount of apricot jam onto both sides. Add a handful of baby arugula to the bottom half, before adding the burger and a slice or two of the cheese.

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