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Got some a5 wagyu ground beef from Crowd Cow. I want to make burgers but I’m thinking it’s not really going to hold together given it’s 40-50% fat. The only thing I can figure to do is mix it with about 25% lean ground beef and hope for the best. Has anyone done this before or have any thoughts?

I've never had an issue keeping the Wagyu burgers together, but do not cook them over direct flame.  You can put them there for a minute or two to get a good seer, but move them to indirect heat afterwards...assuming you are cooking them on a grill.

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I’m going to cook them on cast iron rather than risk losing them to the coals. I’ll take pics and report back.

Let meat warm to room temp and don't cook beyond medium.  Medium rare is better.

Edited by Jerry Callo

No.  Not at all.  Try the Wagyu burgers from HEB.  They have them as sliders now too.  They are phenomenal. 

How do you know that isn't just some ground up fat trimmings and presented as something more?  I mean same thing if you are just grinding it up?

You can mix them with ground ribeye, sirloin. Whatever really. Wagyu has so much fat that it will hold together fine. I’ve never had an issue with ground wagyu.

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Only other shot I took. Taste was fantastic. Not as stark in an a5 wagyu steak vs prime but that’s to be expected. I should have known this but the things hemorrhaged volume as the fat melted. Turned out smaller and swimming in fat after a couple of minutes per side. 35 bucks per pound on Crowd Cow was expensive but not shaggy 1% for a go.

And the a5 I’ve bought on Crowd Cow and Wagyu Shop has been legit. They come with certificates (and, yes, I know those could well be shit as well but the quality has matched) and the marbling has been spot on with a5 pics from restaurants.

7 hours ago, Hate said:

You can put them there for a minute or two to get a good seer, but move them to indirect heat afterwards...

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