Wagyu Beef Patty (120g x 2pcs)

1. Cast-Iron Skillet Pan-Sear (Best Overall Flavor)

2. Outdoor Grilling (The Classic BBQ Flavor)

3. Air Fryer (The Hands-Off Convenience Method)

4. Oven Broiling (The Quick Indoor Alternative)

3 Golden Rules for Perfect Beef Patties

1. The Thumbprint Dimple: When raw ground beef cooks, the proteins tighten and cause the patty to puff up into a round football shape. To prevent this, press a shallow 1-inch dimple into the center of the raw patty with your thumb. As it cooks, the center will rise flat and even.

2. Never Press Down with a Spatula: Unless you are making a Smash Burger in the first 10 seconds of hitting the pan, never squeeze the patty down with a spatula while it cooks. This forcefully squishes all the rich, savory juices out into the fire, leaving you with a dry, leathery burger.

3. Salt Only Right Before Cooking: Do not mix salt into your ground beef mixture when shaping the patties. Salt breaks down meat proteins, turning the texture dense and sausage-like. Instead, shape the pure meat, and season the outside generously with salt and pepper right before it goes onto the heat.