waygu, Hamburger magic !

Waygu beef is a reasonably new variety of beef. It is heavily marbeled. It is this marbeling that sets this steak apart from all the others.The fat in the meat has more monounsaturated fats, This is positive for a lower cholestrol diet.
It is not cheap, a carcass will sell for $10,000 upwards. A burger in New York sets you back $40-50.

Burgers anyone.!! Using wagyu mince has turned me around in the humble homemeade hamburger.
First thing you notice it hasnt got that greasy feel some mince varieties give you. It forms the patties well and is very consistant in texture. So far I have not had a bad lot of mince labbelled Wagyu.
For USA readers I purchase Waygu mince from a small butcher shop in Brisbane at $10.99 AUD per Kilo (2.2 pounds)
I always use it fresh and only freeze the meat patties after making them.
I use olive oil or grapeseed oil to cook in.
Either outdoor BBQ or inside stove top is OK.
When using the BBQ regardless of time of day I must have a cold Aussie beer in my hand.
I will give you my simple yet effective healthy style Waygu Burger recipe.

Picture this a spring day late morning relaxing.
First open a beer and view main ingredients.
400-500 grams wagyu mince
Hamburger buns I like the sesame seeds
Swiss cheese slices
tomato
lettuce
Beetroot Canned Just great
Tomatoe ketchup or similar Tomato relish is ok
Onion
Eggs 1 for each burger.
First slice up lettuce , tomato
slice onion into rings ready for cooking
Have cheese ready prefered slices

Prepare patties..

Into a bowl place Wagyu mince, add 1 egg half a cup of bread crumbs, pinch of salt, pinch of pepper, pinch of cayenne, dash of olive oil.

Stir with a chopstick until all is absorbed and meat begins to clump together in a even consistancy.

On a sheet of baking paper place a portion to suit place over it another piece of baking paper and flatten with your hand.

Once you have done this you are ready to cook.
First cook the eggs sunny side up until nearly hard, remove and place in warm oven or on side of BBQ.
Next cook onion in a reasonable amount of oil until well cooked. Again put to one side.
Simply cook the meat keep in mind Waygu is better medium to well try not to over cook it.
Then load up the split roll,
ketchup or relish
slice of swiss cheese
burger
slice of swiss cheese
tomato
Beetroot
Onion
egg
Lettuce
keep it simple.

and eat.
Then have another beer.

Ingredients

Marinade
150g wagyu tenderloin trimmed of excess fat and sinew
50g Dijon mustard
15ml truffle oil
5ml sherry vinegar
Salt and pepper
25g freshly grated horseradish
Cling wrap

Truffle mayonnaise
4 egg yolks
1000ml vegetable oil or grapeseed oil
200ml sherry vinegar
100ml truffle oil
2 tablespoon Dijon mustard
Warm water
Salt and pepper to taste
½ bunch chopped chives

Truffle vinaigrette
25ml sherry vinegar
25ml port
50ml truffle oil
50ml olive oil
salt & pepper to taste

Garnish
50g cooked, small peeled sliced kipfler potatoes
50g cooked, washed and trimmed baby leeks
50g cooked, washed, peeled and trimmed baby carrots
50g cooked, green beans, cut in half
50g cooked asparagus tips, peeled
25g cooked broad beans, shelled & cooked
Tarragon leaves to garnish
Chervil leaves to garnish
100ml truffle mayonnaise (see recipe)
100ml truffle dressing (see recipe)
Truffle slices optional

Preparation
Combine all the marinade ingredients, allow to infuse for 30 minutes or so.

Roll the beef through the marinade and leave overnight.

The following day, drain of excess marinade and pan sear very quickly all over in a little olive oil, rolling the beef on all sides as it sears. N.B This process should take no longer than one minute.

Once the beef has been seared, allow to cool slightly, then roll tightly several times in cling wrap as tightly as possible.

Place in the freezer to chill so the meat is firm as possible without freezing.

Make the mayonnaise using the normal mayonnaise method - beating the egg yolks till pale then gradually adding the oil - still beating - until absorbed. Finally blend in the vinegar, mustard and truffle oil and garnish with chives.

Combine all the ingredients for the vinaigrette.

To serve, slice the beef tataki into 8 rounds, around 2mm thick.

Take your prepared vegetables except kipfler potato slices and toss in the truffle dressing, lightly season and arrange in a circular fashion on top of the beef, leaving some room in the centre for the potato salad.

For the potato salad, toss the cooked potato with the truffled mayonnaise so they are lightly coated, arrange in a pile in the centre of the plate, decorate with truffle slices and herbs.