How to make a restaurant-quality wagyu beef burger | Today Show Australia

By TODAY

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Celebrate International Burger Day by mastering the grill with a truly elite, restaurant-quality creation. Award-winning chef and Culinary Director of The Point Group, Joel Bickford, to reveal the secrets behind crafting the perfect gourmet beef burger from the comfort of your home kitchen. Chef Joel Bickford breaks down the foundational elements that elevate a standard patty into a premium feast. The masterclass begins with the blend, showcasing a high-quality, grass-fed Wagyu beef patty composed of brisket, short rib, and chuck. Bickford notes that the key to a juicy burger is a high fat content within the meat, paired with a soft, structural brioche bun. The chef then demonstrates an ingenious trick to melt the cheese flawlessly on the grill, using a metal bowl to trap moisture and create an active steam chamber over the patty. The cheeseburger features a heavy layer of American cheese, topped with finely grated English red Leicester for a rich, triple-cheese finish. The profile i

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