A Flavorful, Exotic Spin

No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.

This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world’s most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.

Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.

Find more recipes for game day gatherings at beefandlambnz.com.

Grass-Fed Wagyu Burger with Red Radish Chili Pickles

Red Radish Chili Pickles:
2 tablespoons white wine vinegar
2 tablespoons water
1/2 teaspoon sugar
2 tablespoons sliced fresh red chili peppers
1/2 cup sliced red radish

Wagyu Burgers:
1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
salt, to taste
pepper, to taste
1 teaspoon grainy mustard (optional)
2 tablespoons rice bran oil
4 hamburger buns
2 tablespoons mayonnaise
4 lettuce leaves
2 vine-ripened tomatoes, sliced
2 tablespoons onion jam

To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.

To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.

Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.

In frying pan, lightly toast burger buns.

Spread mayonnaise on buns; top with lettuce, tomato and burger.

Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.