General Principles (Apply to All Burgers)

1. Remove burgers or mince from the fridge 20–30 minutes before cooking.
2. Season only the outside of the meat, and only just before cooking.
3. Use high heat to develop a good crust, then finish gently.
4. Flip once where possible and avoid pressing the burger.
5. Rest briefly before serving.

Native Breed Beef Burgers (Ready-Made)

1. Heat a heavy pan, griddle or barbecue to medium-high.
2. Lightly oil the surface, not the burger.
3. Season the burgers on both sides with salt.
4. Cook for 3–4 minutes per side until well browned.
5. Rest for 2 minutes before serving.

These burgers are naturally well balanced, with intramuscular fat providing moisture and depth without heaviness.

Wagyu Beef Burgers (Ready-Made)

1. Heat a pan or griddle to medium-high, avoiding aggressive heat.
2. Season lightly just before cooking.
3. Cook gently for 2½–3½ minutes per side.
4. Do not press – allow the fat to render naturally.
5. Rest briefly before serving.

Wagyu burgers benefit from restraint. Simple cooking and minimal additions allow the richness of the beef to come through.

Gourmet Burger Mince (Brisket, Chuck & Short Rib)

1. Divide mince into loose portions (150–180g is ideal).
2. Shape gently into patties slightly wider than your bun.
3. Chill for 15 minutes to firm up.
4. Season just before cooking.
5. Cook over medium-high heat for 3–4 minutes per side.

This blend gives structure, richness and a loose eating texture similar to good independent burger restaurants.

Wagyu Burger Mince

1. Keep the mince well chilled before shaping.
2. Form thinner patties than usual, handling as little as possible.
3. Season lightly just before cooking.
4. Cook over medium heat, allowing fat to render slowly.
5. Rest briefly before serving.

Wagyu mince works particularly well for smaller burgers or smash-style cooking.

Multi-Cooker Option (Ninja Foodi / Similar)

Best suited to: Ready-made burgers or thicker patties

1. Preheat on Sear/Sauté (High) or Air Crisp at 200°C.
2. Lightly oil the cooking surface.
3. Cook burgers for 3–4 minutes per side.
4. If adding cheese, switch off heat and allow residual warmth to melt it.

Avoid overcrowding and keep temperatures controlled, particularly with Wagyu.

Final Note

The strength of the Grid Iron burger range lies in choice. From ready-made burgers for ease and consistency to carefully blended mince for full control, the guiding principle remains the same: start with good beef, treat it gently, and let it speak for itself.