King River Wagyu Beef Mince Patties are pre-portioned Australian Wagyu burger patties at roughly 155g each, from $32/kg. Buy a 10 pack, a 25 pack, or a full box of 60. Formed and ready for the grill or pan straight from the pack, with enough fat through them to stay juicy without falling apart. Delivered chilled across Australia.
Why Choose These Patties
-
Australian Wagyu mince: crossbred Wagyu, not generic beef mince with a premium label.
-
Pre-portioned at 155g: every pattie the same weight, so every burger cooks the same.
-
Formed, not pressed hard: loose enough to stay tender, firm enough to hold on the grill.
-
Three pack sizes: 10, 25 or a full box of 60.
-
Freezer friendly: pull out exactly what you need and leave the rest frozen.
-
$32/kg on a full box: Wagyu burgers at a rate that makes them a regular thing.
Sourced With Care
King River is an Australian crossbred Wagyu program producing beef with genuine marbling at a price point that works for volume products like mince and patties. Crossbred Wagyu carries a meaningful proportion of Wagyu genetics, which is what puts the fat through the meat rather than just around it.
The mince is made from Wagyu trim rather than offcuts of unrelated beef, which is the difference between a Wagyu pattie and a pattie with Wagyu written on the box.
Why Wagyu Mince Makes a Better Burger
A burger lives or dies on fat content and fat quality. Too lean and it dries out, too much of the wrong fat and it renders away leaving a shrunken puck.
Wagyu fat is finer grained and lower melting than standard beef fat, so it stays in the pattie longer and distributes through it rather than pooling. The result is a burger that stays juicy at medium rather than needing to be served rare to be edible.
Packaging and Storage
Patties are packed in trays and cryovac sealed, then chilled or frozen depending on your order. Keep refrigerated below 4°C and use within 3 to 5 days, or freeze at minus 18°C for up to 12 months. Defrost in the fridge and never refreeze once thawed.
The Carnivore Society Promise
Every King River order is hand selected, cold chain shipped and backed by full traceability. If it does not meet our standard, it does not leave the warehouse. Add it to your cart and we will get it to you chilled.
Specifications
| Spec |
Detail |
| Pattie weight |
Approximately 155g each |
| Pack sizes |
10 pack, 25 pack, 60 pack (full box) |
| Full box weight |
Approximately 9.3kg |
| Product |
Wagyu beef mince patties |
| Breed |
Crossbred Wagyu |
| Packaging |
Trayed and cryovac sealed |
| Country of origin |
Australia |
| Storage |
Below 4°C refrigerated, minus 18°C frozen |
| Shelf life |
3 to 5 days chilled, 12 months frozen |
| Allergens |
None |
Cooking and Flavour
Flavour and Texture
King River patties have a rich, slightly sweet beef flavour from the Wagyu fat, with a texture that stays tender rather than tightening up. They shrink less than standard patties because the fat renders more slowly.
Keep the toppings simple. A good Wagyu pattie does not need bacon, three sauces and a fried egg to carry it.
How to Cook Wagyu Patties
On a Flat Top or Pan
Get the surface properly hot. Season the outside only, just before cooking. Cook 3 to 4 minutes per side without pressing down, ever. Pressing squeezes out the fat you paid for.
On the BBQ
Direct heat, lid up, 3 to 4 minutes per side. Wagyu fat will flare, so keep a cooler zone on the grill to move them to if it gets away from you.
From Frozen
These cook well from frozen. Add 2 to 3 minutes per side and drop the heat slightly so the outside does not burn before the centre is done.
Pro Tip
Cook to medium rather than medium rare. Unlike a steak, mince benefits from a little more time, and the Wagyu fat means you can go to medium without drying it out.
Perfect For
-
Weekend burgers: restaurant quality without the restaurant bill.
-
Catering and events: 60 identical patties, no prep work.
-
Meal prep: high protein, portion controlled, cooks in 8 minutes.
-
Feeding teenagers: the full box disappears faster than you expect.
FAQ
How big is each pattie?
Each pattie is approximately 155g. A full box of 60 comes in around 9.3kg. That is a generous single burger or a good size for a double stack using two smaller patties.
What is the difference between Wagyu patties and regular beef patties?
Wagyu fat is finer grained and melts at a lower temperature than standard beef fat, so it distributes through the pattie during cooking instead of rendering out. The burger stays juicier and shrinks less. The flavour is also noticeably richer and slightly sweeter.
Can I cook these from frozen?
Yes. Add 2 to 3 minutes per side and lower the heat slightly so the outside does not overcook before the centre is done. Cooking from frozen is a good option for these because it slows the fat rendering.
What is the fat percentage?
These are made from Wagyu mince with a fat level suited to burgers rather than lean cooking. That is what stops them drying out. If you want a lean mince for bolognese or meatballs, our grass fed 10% mince is the better choice.
How should I cook them and to what temperature?
Cook to medium, around 65°C internal. Unlike steak, mince is best not served rare. The Wagyu fat means medium still eats juicy. Three to four minutes per side on a properly hot surface will get you there.
How long do they keep?
Chilled below 4°C, use within 3 to 5 days. Frozen at minus 18°C, they keep up to 12 months. Once thawed in the fridge, cook within 48 hours and do not refreeze.
Do you deliver across Australia?
Yes. Orders ship chilled in insulated packaging via temperature controlled courier to all states. Delivery timing depends on your location, and remote areas may take an extra day.
Why buy the full box instead of a 10 pack?
Price per kilogram. The 60 pack works out at $32/kg against $46/kg for the 10 pack, so the full box is around 30% cheaper per burger. They freeze well, so most people who buy a 10 pack once buy a box the second time.
