Australian Wagyu Beef & Spanish Iberico Pork Burgers

Blending Wagyu and Iberico isn't just indulgent — it's strategic. Wagyu brings the beefy depth, Iberico brings a sweet, nutty fat that bastes the patty from the inside out. You're not just making a burger, you're engineering flavour.

Form your patties thick and cook them on a hot grill or cast iron — 3-4 minutes per side until you hit 160°F. The Wagyu fat and Iberico marbling do the rest. Don't press them down, ever.

Refrigerate opened packs and consume within 14 days. Keep sealed at refrigerator temperature until ready to serve.