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ITS THE BANQUET BURGER BEEF BATTLE IS IT GONNA BE THE A5 WAGYU PATTY OR THE KINDA GREY GROUND BEEF THIS IS MY SIREN SONG THIS IS SCIENCE FIND OUT THE ANSWERS TO ALL YOUR SOUL SUCKING QUESTIONS ON COOKIN' SOMETHIN' !!!!

INGREDIENTS:
Ground beef 1lbs
Wagyu Beed 1lbs
American Cheese Slices
Brioche Buns
Red Onion
Bib Lettuce
Hot House Tomatoes
Sliced Pickles
Yellow Mustard
Ketchup
Kosher Salt
Fresh Cracked Pepper

COOKING METHOD:
1. Hand chop wagyu with a cleaver, nice and fine like a mince. Using your hands, form 7oz patties and set aside. Turn your store bought mince into 7oz patties as well, no need to mince or add anything to the mix.
2. Season generously with kosher salt and fresh cracked pepper.
3. Take your cast iron pan and get it very hot. Do not add any oil. When the pan gets a little smokey, add your patties and smush them slightly but not too much, we are not making smash burgers.
4. When the edges are brown on the sides, flip it over, but make sure not to touch the patties until they are ready to be flipped so you get the crisped, caramelised edges.
5. While your patties are cooking, take a non stick pan and put it on medium heat. Take your burger buns and spread with butter. If your butter is too cold, just melt it in the pan. Toast your brioche buns face down in the butter until toasted to your liking. Remove from heat for plating.
6. Once you have flipped your burgers, place one slice of cheese on top of each patty and put the lid on your pan so that the cheese melts and the patties steam a little as they cook. Be sure to keep checking your burger patties every few mins to make sure they don’t burn. Should be done in a 2-3 minutes.
7. Build your burgers. Each burger should have two pieces of iceberg lettuce, rest your patty on top of the lettuce, then top with one onion slice, two slices of tomatoes, 3 pickles, ketchup and mustard spread on the inside of the top of the burger bun. Enjoy!