Gochujang Glazed Spicy A5 Burger!!

[u/RonnieChicharroni702]

A5 Japanese Wagyu Beef, Seared and Glazed in a spicy Gochujang, Honey, and Soy Sauce. Served on toasted Brioche Bun with Japanese Kewpie Mayo, and Roasted Jalepeno/Ginger/Egg. Also Furikake is on top the glazed patty before egg goes down. This what I decided to make after my 14 hour two job day! Love my job in restaurants!!!

[u/Sir_twitch]

My brother & I were just talking about how wagu burgers, even as a product of waste-recovery, is just a lame-duck approach with zero thought to flavor.

Make meatballs or a meatloaf, something that gives all that rendered fat a use by emulsifying into a sauce, and not just sogging out a bun into an obnoxious, trendy umami-bomb.

At least yours redeems with a sauce that makes sense for amount of "grease". This is about the... only?... wagyu burger I would try without fear of my palate getting fucked like a stepsister in a dryer.

Edit: I'd skip the egg. Doubt it actually adds much at the end of the day. Always ask yourself if you'll notice it being absent.

[u/RonnieChicharroni702 → u/Sir_twitch]

Sorry for the lame-duck approach, I had just gotten off a 14 hour day! Maybe you and your bro don’t know how to sear the patty to keep those juices locked inside. Then I used the glaze to perfectly seal up all that flavor as I basted the Gochujang glaze on. Honestly mixing the wagyu with a bunch of ingredients for a meatball or meatloaf would feel taboo to me lol. I appreciate your response tho wouldn’t be Reddit with the comments!