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Macadamia-Seared Wagyu Burgers Finished in the Oven
Recipe

Macadamia-Seared Wagyu Burgers Finished in the Oven

Dinner • South Africa

Premium Wagyu beef patties are quickly seared in macadamia oil for a deep crust, then finished in the oven to a precise 53°C internal temperature. Served with a fresh tomato-onion salsa and a simple green salad for a balanced South African-style dinner.

Why smarter

Finishing the patties in the oven after a quick sear gives you excellent browning without overcooking, while the sides add fibre and micronutrients to balance the richness of Wagyu. Using macadamia oil suits local South African ingredients and provides mostly unsaturated fats.

Chef tip

Use an instant-read thermometer: remove burgers at 53°C, rest 5 minutes, and they’ll rise slightly while staying juicy. Don’t press the patties during searing or you’ll lose moisture.

Soft line

Great with a squeeze of lemon and a few slices of avocado if you have it.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 600 g Wagyu beef mince 600.000 g Wagyu beef mince
2 1 tsp Worcestershire sauce (optional) 1.000 tsp Worcestershire sauce Optional, for savoury depth
3 1 tsp Dijon mustard (optional) 1.000 tsp Dijon mustard Optional
4 1 tsp fine salt 1.000 tsp Salt Use slightly less if sensitive to sodium
5 1/2 tsp black pepper 0.500 tsp Black pepper
6 2 tsp macadamia oil 2.000 tsp Macadamia oil For searing
7 2 large tomatoes, diced 2.000 Tomatoes
8 1 small red onion, finely diced 1.000 Red onion
9 1 Tbsp chopped fresh coriander or parsley 1.000 Tbsp Fresh coriander Or parsley
10 1 Tbsp lemon juice or red wine vinegar 1.000 Tbsp Lemon juice Or red wine vinegar
11 4 cups mixed salad greens (rocket/spinach/lettuce) 4.000 cups Mixed salad greens
12 1 cucumber, sliced 1.000 Cucumber
13 1 Tbsp olive oil (for salad dressing) 1.000 Tbsp Olive oil

Method

  1. Preheat the oven to 180°C. Place a wire rack over a baking tray (or line a tray with baking paper if you don’t have a rack).
  2. Make the quick salsa: combine diced tomatoes, red onion, coriander (or parsley), and lemon juice (or vinegar). Season lightly with a pinch of salt and pepper. Set aside.
  3. Mix the Wagyu mince gently with Worcestershire sauce and Dijon (if using). Divide into 4 equal portions and shape into patties about 2 cm thick. Season both sides with the salt and black pepper.
  4. Heat a heavy pan (cast iron works best) over medium-high heat. Add the macadamia oil. When hot, sear patties for 1 1/2 to 2 minutes per side until well browned.
  5. Transfer the patties to the prepared tray/rack and bake at 180°C until the internal temperature reaches 53°C (medium-rare), about 4 to 8 minutes depending on thickness. Check early with an instant-read thermometer.
  6. Rest the burgers for 5 minutes to allow juices to redistribute.
  7. Toss salad greens and cucumber with olive oil and a pinch of salt and pepper. Serve burgers topped with tomato-onion salsa alongside the salad.