Let’s face it—everyone loves burgers. Recently, we’ve seen a resurgence of burger culture in Melbourne’s suburbs, now making its way into the CBD and winning over the corporate lunch crowd.
We’ve spent months perfecting the art of burger-making, and our recipe has seamlessly translated into our best-selling finger food item: mini wagyu burgers. In this article, we’ll break down what makes a great burger and share our recipe.
While putting meat and fresh produce between a bun is nothing new, the quality of ingredients makes all the difference.
Make them yourself using the recipe below or order now from online or through our amazing customer service team.
Mini Wagyu Burger Recipe
The Bun
We use a Brioche bun for their slight sweetness, balancing our savoury fillings. Buttered and grilled, they add crispiness and flavour.
The Patty
A great burger starts with the patty. We use freshly ground wagyu beef, rich in unsaturated fats, seasoned only with salt and pepper to highlight its flavour. Patties are made fresh daily for the best taste.
Ingredients
- 50g minced wagyu beef
- Sea salt & pepper
- ½ slice cheddar
- Brioche slider bun
- Butter
- Ketchup & mayo
- 1 tomato slice
- ½ iceberg lettuce leaf
Method
- Mix salt and pepper into the beef, form 50g patties (under 1cm thick).
- Cook on a flat grill for 3–4 minutes per side, adding cheese after flipping.
- Assemble: ketchup on the bun base, followed by the patty, tomato, lettuce, and the top bun with mayo.
Enjoy! If you’d like these at your next corporate event, contact Brisk Corporate Catering.
