Burger Mince - Wagyu F1 x Angus

The Beef: This is 100% grass-fed F1 Wagyu, a first-cross of Full-blood Wagyu over Angus, raised for superior quality and grown with a deep respect for the land. The F1 cross is the sweet spot: it takes the Wagyu's fine intramuscular marbling and pairs it with the Angus frame and the deep, beefy flavour Australian cattle are known for. In mince, that fat is flavour, and this blend has plenty of it.

The Cut: Burger mince is ground from Wagyu trim from across the animal to around 30% fat, left in on purpose. It's a richer blend than our lean mince, made for the dishes where fat matters: burgers that stay juicy, meatballs that hold together, and anything you want to brown hard in a pan. Using the whole animal means nothing goes to waste, and every kilo carries the same quality as the steaks it's cut alongside.

How to Cook It: Keep the mince cold until you're ready to use it; cold fat holds together better and gives you a juicier result.

For burgers: Handle the mince as little as possible. Gently shape it into patties a little wider than your bun, press a dimple in the centre with your thumb, and season both sides with salt just before cooking. Cook in a very hot pan or on a grill for 3–4 minutes on the first side, flip once, and give it 2–3 minutes more. Don't press them down.

For everything else: Get your pan properly hot before the mince goes in, spread it out and leave it alone for a few minutes to brown before breaking it up. Crowding the pan or stirring too early steams the meat instead of searing it.

Grass-fed F1 Wagyu fat renders at a lower temperature than grain-fed, so you'll see more of it in the pan. Keep it for cooking your onions and garlic; it's pure flavour.

Cook burgers to 65–70°C internal and rest for 2 minutes before serving.

Tips

• Season burger patties on the outside only. Salt mixed through the mince turns it dense and sausage-like.
• Try smash burgers: a ball of mince onto a screaming hot plate, pressed flat in the first 30 seconds, then left alone. Crispy edges, juicy middle.
• Use it for meatballs, koftas and cevapi, where the fat keeps everything tender.
• Freeze in flat bags for quicker thawing.

A Little History: Minced beef has fed people for centuries, from the Hamburg steaks of German port towns to the kofta of the Middle East and the cevapi of the Balkans. It was the mechanical meat grinder, patented in the 19th century, that made mince cheap and everyday, and the 20th century turned it into the world's favourite fast food. The best cooks have always known the trick: the fat isn't a flaw in good mince, it's the point.