• Wagyu Beef Patty
  • Two raw Wagy beef patties in a clear plastic packaging with a label.
1 2

Tasty Food Affair

Wagyu Beef Patty (120g x 2pcs)

Wagyu Beef Patty (120g x 2pcs)

$12.50 SGD
$12.50 SGD $12.50 SGD
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Product Information

Wagyu beef patties — the home-burger upgrade serious cooks have been waiting for. Made with Australian wagyu beef. These 120g patties deliver the buttery wagyu mouthfeel inside a burger format. No fillers, no preservatives, no shortcuts — just premium wagyu beef.

The result is a patty that needs no help beyond a good pan and a soft bun.

Singapore's home-burger upgrade for date-night dinners and weekend brunches that deserve more than supermarket mince.

Why This Cut?

•      Genuine Australian wagyu beef — buttery mouthfeel inside the burger format

•      120g patties: the optimal size for a juicy medium-rare smash on a soft bun

•      No fillers, no preservatives — just wagyu beef and our house seasoning

How To Serve?

•      Smash burger style: press hard on screaming-hot pan, top with American cheese, soft bun

•      Japanese mochi burger: melted cheese, teriyaki glaze, fried egg, brioche

•      Open-faced on sourdough with grilled mushrooms, blue cheese, and rocket

What You're Getting

Weight: 120G Each x 2 Pieces

Packaging: 1 Pack, Vacuum Packed

Product State: Raw & Frozen

Serves: 2

Shelf Life: Guarantee at least 60 Days upon receiving

Country Of Origin: Singapore

Cooking Methods

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.

Storage Method

Keep Frozen below -18°C

Delivery Method

Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.