Mr Brisket’s Wagyu Burger
with Red Cabbage and Mint Slaw
By Mr Brisket
An easy at-home version of Mr Brisket’s famous Wagyu burger. It starts with the patty: seasoned with nothing more than salt, pepper and garlic, cooked on a hot flat plate until it’s nearly done, then finished under a slice of melting cheese. Onto toasted brioche it goes with BBQ sauce, yellow mustard, pickles, Kewpie and a quick red cabbage and mint slaw, all on the table in under half an hour.
Wagyu is bred for marbling, and that fat keeps a burger juicy and full of flavour on a hot plate. Diamantina Wagyu Burgers come as 150 g patties, ready for the grill. Look for Diamantina Wagyu Burgers in store at Eltham or Laverton North.
The Method
The Slaw
- Toss the cabbage, mint and spring onion together in a bowl.
- Stir the Kewpie and a little dash of apple cider vinegar together, then mix it through the slaw. Taste and adjust.
The Burgers
- Heat a grill or flat plate to high.
- Season the patties on both sides with salt, pepper and garlic.
- Cook, flipping once, until the patties are almost done.
- Lay a slice of cheese on each patty and let it melt as they finish cooking.
- If you like, toast the brioche buns cut side down on the grill.
To Build
- Start with the bottom bun, then the Wagyu burger, the slaw, a spread of Kewpie, BBQ sauce, yellow mustard and pickles. Finish with the top bun.
Pick up the cut in store.
Look for Diamantina Wagyu Burgers in our retail outlets.
2/266 Bolton Street
Eltham VIC 3095
10 Raymond Rd
Laverton North VIC 3026