British Wagyu Burger with Blue Cheese and Onion

This assembly uses two raw burger patties of about 170g each. If yours are a different size or thickness, assess them individually rather than copying a fixed cooking time. Blue cheese adds milk allergen, and buns or condiments may add others.

Ingredients for two burgers

• 2 British Wagyu burger patties, nominal 170g each raw
• 2 burger buns
• 40g blue cheese, divided
• 1 onion, thinly sliced
• 1 tsp neutral oil for the onion
• Lettuce, optional

Cook and assemble

1. Check the received pack, thaw fully in the fridge if frozen, and keep raw patties away from buns and salad.
2. Cook the onion separately in the measured oil until softened. Prepare clean buns and lettuce before touching raw meat.
3. Cook the patties on a suitable pan or grill, turning as needed. Because these are burgers made from minced or formed meat, cook thoroughly to the centre under FSA guidance and the pack directions; do not use the intact-steak pink-centre exception.
4. Use a clean thermometer through the thickest part of each patty where appropriate. FSA thorough-cooking examples include 70°C for two minutes or 75°C for 30 seconds.
5. On a clean surface, add half the cheese to each hot patty and assemble with onion and optional lettuce. Serve promptly.

What should you check before serving?

Check each burger at its thickest centre before adding cheese. The blue cheese will soften on a hot patty, but melting cheese does not prove the beef is cooked. Use separate utensils for raw patties and finished buns. Blue cheese contains milk; buns often contain wheat and sometimes sesame, so read the actual labels for guests with allergies.

How do you keep the onion and bun balanced?

Cook the sliced onion separately until soft enough to sit on the patty rather than fall out of the bun. Toast or warm the buns only when the patties are nearly done so they do not dry out while the beef finishes. Put lettuce between bun and hot patty if using it, then divide the 40g cheese and onion between the two burgers. Two raw patties make two burger builds, but their finished weight depends on cooking.

Common questions

Can these Wagyu burgers be served pink?

Do not use the rule for intact steaks. A burger is formed from minced meat; the FSA requires thorough cooking through the centre.

What if the pack contains more than two patties?

Set aside the two patties used by this recipe and follow the delivered label for safe storage of the remainder. Do not assume that a larger pack changes the method for each individual burger.