Wagyu Tallow Dry-Aged Burgers

For the patties

1. Divide the ground beef into 8 thick patties, form them neatly, and freeze until solid.

   Then 240 min of waiting

For the tallow coating

2. Melt the Wagyu beef tallow in a saucepan over low heat until fully liquified, 3–5 minutes.

3. Optional: add the chili flakes for a spicy flavor, or the thyme, rosemary, and garlic for a classic herb flavor, and simmer over low heat to infuse for 10 minutes.

4. Strain the infused tallow through a fine mesh sieve into a deep heatproof glass container to remove solids.

For aging the patties

5. Tie a piece of butcher's twine around each frozen burger patty.

6. Dip each frozen patty using the twine into the liquid tallow for a few seconds and pull it straight back up.

   The freezing temperature of the patty causes the tallow to instantly solidify, creating a protective coating around the meat.

7. Place the tallow-coated patties onto a wire rack set over a baking sheet and transfer to the refrigerator.

8. Allow the coated patties to dry-age in the refrigerator for 30 days.

   Then 43200 min of waiting

For assembling and cooking

9. After aging, scrape off and discard the hardened tallow casing from each patty and remove the twine.

10. Heat a cast iron skillet or griddle over high heat until smoking hot.

11. Generously season the patties with salt and black pepper and sear in the hot pan until a deep crust forms, 2–3 minutes per side.

12. Top with cheese during the last minute of cooking until melted.

13. Assemble the patties into toasted burger buns and serve immediately.