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At Gui’s Burger in Ashiya @meetyourwagyu — our Wagyu burger concept born from Humans of Wagyu — we’ve been serving our bacon burger with 100% Kirishima Wagyu: the patty, the bacon, everything. No pork, just carefully sourced beef from one of Japan’s most thoughtful producers. This time, for our Bacon Burger we tried something a little different. Instead of cheddar, we used provolone, and finished it with a drizzle of balsamic reduction. The result? A deeper umami, a touch of citrus and acidity,
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At Gui’s Burger in Ashiya @meetyourwagyu — our Wagyu burger concept born from Humans of Wagyu — we’ve been serving our bacon burger with 100% Kirishima Wagyu: the patty, the bacon, everything. No pork, just carefully sourced beef from one of Japan’s most thoughtful producers. This time, for our Bacon Burger we tried something a little different. Instead of cheddar, we used provolone, and finished it with a drizzle of balsamic reduction. The result? A deeper umami, a touch of citrus and acidity,
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At Gui’s Burger in Ashiya — our Wagyu burger concept born from Humans of Wagyu — we’ve been serving our bacon burger with 100% Kirishima Wagyu: the patty, the bacon, everything. No pork, just carefully sourced beef from one of Japan’s most thoughtful producers. This time, for our Bacon Burger we tried something a little different. Instead of cheddar, we used provolone, and finished it with a drizzle of balsamic reduction. The result? A deeper umami, a touch of citrus and acidity, and a balance t
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