WAGYU HAMBAGU with garlicky butter mustard sauce (Makes 4 portions) Ingredients: 2 pkts Minced Australian Wagyu https://www.instagram.com/themeatclubsg/ (approx 300g per pkt) 1/2 minced big onion 1tsp soy sauce 2tsp salt Dash of pepper 1tsp consomme powder (chicken powder, mushroom powder, or omit this) 3tbsp breadcrumbs Garlicky butter mustard sauce: mix together in the saucepan and heat up. 2tbsp butter, 2tbsp cream, 2-4 tsp mustard, Pinch of salt, Dash of black pepper (add a little water if you want it runny) Method: 1. In a bowl, add minced wagyu beef, minced onions, soy sauce, salt, pepper, and consomme powder. Squeeze them with your hands to mix well. 2. Once the meat and the seasonings are mixed well, add in the breadcrumbs and mix further until it’s combined. 3. Divide the meat mixture into four portions. Shape them into rounds and then toss the patty between your hands from left to right and right to left to tighten the patty and to remove any air pockets. 4. IMPORTANT: make an indentation in the middle of the patty (this is to ensure that the patty will be cooked evenly). 5. Panfry the Wagyu patty on the flat side (with no indentation) until brown and flip over. 6. Once the patty seems cooked, drizzle a little water on the pan, and cover. Let the steam cook the inside of the patty further. 7. Serve the Wagyu Hambagu with sides and sauce of your choice. 8. Enjoy! #themeatclubsg #HomeCooking #sghomecooking #sgfoodies #homechef #homecooked #singaporefoodiesg #wagyuburger #beststeakinsingapore