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The Wagyu Juicy Lucy

I've really been getting a lot of milage in my kitchen out of these Wagyu Burger Patties that I sell and I thought I would tell you a little about them. Broadleaf Wagyu Beef comes from the finest Australian Wagyu herds. Stringent attention is paid to Japanese genetics and feed rations. I love the robust flavor and quick thaw time on the individually packaged patties.

Pictured here is a Juicy Lucy. The Juicy Lucy is two Burger Patties formed into one with cheese stuffed into the center. This this thing was MENTAL!! I cooked this in my pellet smoker as part of a photo shoot that I did with Bear Mountain BBQ last week. They needed some content for their advertising endeavors and so they sent a few photographers over to my house and gave me free reign to cook with their pellets on my Traeger. It was a fun day. We ate well.

Here's that Juicy Lucy cut in half. I had made a batch of Linda's Pickles earlier in the week and this didn't need more than pickles. It literally was melt in your mouth heaven.

Linda's Pickle Brine is Super Simple. Use any cucumbers you want, not just pickling cucumbers.


6 Cucumbers

1 White Onion

Salt Brine - (3qts Water, 1/2 Cup Salt, ICE to cover the cucumbers)

Dissolve the salt in the water then Slice and Brine the cucumbers & onion in the salt brine over night in the fridge. I like to slice them between 1/8 and 1/4 inch thick depending on the type of cucumber I am using. I cover them with ice before I put them in the fridge and this really helps them stay crisp.

Then, in a sauce pot, combine;

2C Water

2C Sugar

2 tsp Tumeric

Simmer until sugar is dissolved then remove from heat and add

1 TBSP Yellow Mustard Seed

1 tsp Celery Seed

Place in a container and chill overnight.

The next day strain your pickles and onions from the salt brine and pour over that chilled vinegar mix. They should really sit at least one more day to marry these flavors, although they can be (and most likely will be) snacked on at this point.


A modified Loco Moco is another epic option with these Burger Patties. They are ground from NY, Ribeye and Chuck so the flavor on them is super rich. A traditional Loco Moco is served up with white rice, brown gravy and a fried egg. I lighten that up a little by adding sautéed market vegetables and subbing some hot sauce for the gravy. These patties thaw out it about 15 minutes in a bowl of cold water so you can have this whole meal on the table in the time in takes for the rice to cook.


If the Juicy Lucy is too much for you and you just want a classic burger, these Wagyu Patties do that really well too. I had a basic cheeseburger for lunch the other day that was mind blowing!

I'm going to be honest with you all here about something; I love IN and OUT Burger. I think it's a great burger for a fast food joint. I love the fries (animal style!), the milkshakes and the vibe (minus these covid-times vibes)... I haven't been to IN and OUT in a couple of months because these burgers are so much better. And cheaper. And faster.

Basically, if you eat burgers, what I am saying is; I think you will find great use in these burger patties. They can act as a stand alone protein for a quick mid week meal or fulfill your burger fix in your own backyard. I love selling them to first time buyers because I know they are something that you'll get good use out of and I love selling them to repeat customers as a way to supplement other items that you already love.

MAKE THOSE PICKLES TOO!! That's why I shared it with you.

I'm telling you! That recipe is over 100 years old and it's the one we used at my BBQ restaurants here in town. They keep in the fridge forever and they are good with everything. Try them on a Tuna Fish Sandwich!

Live Large and Eat Well, folks!

Call me if you need anything!


P.S. I will be posting the recipe for the Pumpkin Seed Pesto and Grilled Carrots very soon so stay tuned!

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