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Got some a5 wagyu ground beef from Crowd Cow. I want to make burgers but I’m thinking it’s not really going to hold together given it’s 40-50% fat. The only thing I can figure to do is mix it with about 25% lean ground beef and hope for the best. Has anyone done this before or have any thoughts?

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I've never had an issue keeping the Wagyu burgers together, but do not cook them over direct flame.  You can put them there for a minute or two to get a good seer, but move them to indirect heat afterwards...assuming you are cooking them on a grill.

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cfccc0b0e466fa65aa35c6d115cabf23.jpg

Only other shot I took. Taste was fantastic. Not as stark in an a5 wagyu steak vs prime but that’s to be expected. I should have known this but the things hemorrhaged volume as the fat melted. Turned out smaller and swimming in fat after a couple of minutes per side. 35 bucks per pound on Crowd Cow was expensive but not shaggy 1% for a go.

And the a5 I’ve bought on Crowd Cow and Wagyu Shop has been legit. They come with certificates (and, yes, I know those could well be shit as well but the quality has matched) and the marbling has been spot on with a5 pics from restaurants.

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