The comparison
Wagyu sounds fancier and costs more. But for a burger specifically, the 'better' beef might surprise you. Here's the straight comparison.
For a burger, Angus is usually the smarter choice. Wagyu has incredible marbling that's stunning as a steak, but in a ground patty that ultra-soft fat can melt too fast, making the burger greasy and loose. Angus offers rich, beefy flavour with structure that holds up to the heat — ideal for a juicy, sturdy patty.
This one's counter-intuitive, so stick with us. Wagyu is genuinely some of the best beef on earth — for a steak. As a burger, it has a catch.
Wagyu is prized for intense, fine marbling — threads of soft fat running through the muscle that make a steak melt-in-your-mouth. Ground into a burger, that fat content is very high and very low-melting. The result can be a patty that's almost too rich, that renders out a lot of grease on the griddle, and that struggles to hold a sturdy shape. Some people love it; many find a Wagyu burger loses the structure and clean beefiness a burger wants.
Angus is a cattle breed known for consistent, well-marbled, deeply beefy meat — but not so fatty that it falls apart. That balance is exactly what a burger needs: enough fat for juice and flavour, enough structure to sear properly and hold the bite. For most burgers, Angus (or quality everyday chuck) simply performs better than Wagyu.
We use Australian beef chosen for the right balance of flavour and structure — the burger sweet spot, not the steakhouse one. The goal is a patty that's juicy and beefy and holds together bite after bite. Taste it on the menu →
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