Title
Standing Stone American Wagyu Burgers 6 OUNCES 4 Pack
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Burgers (4 x 6oz Patties / 1.5 lbs Total)
The "Steakhouse Standard" — Juicy, Loose-Knit, and Pure Beef. Forget everything you know about frozen hamburger patties. Sourced from our partners at North Georgia Meat Company (NGM), these burgers are not the dense, gray pucks you find in the freezer aisle. They are crafted from premium American Wagyu trim, grinding whole muscles rather than just scraps. The result is a patty with a "loose-knit" texture that allows heat to penetrate evenly, cooking the burger without toughening it. Because of the Wagyu genetics, the fat content is higher and softer than standard beef. As it cooks, this fat renders internally, basting the meat from the inside out and ensuring that even a well-done burger remains shockingly juicy.
Why It’s a Staple: It is the easiest way to become the hero of the backyard barbecue. These patties offer a true "steak on a bun" experience. They require no binders, no eggs, and no breadcrumbs—just pure, high-quality beef that speaks for itself. They are sized perfectly at 6 ounces: substantial enough to satisfy a serious carnivore, but manageable enough to double-stack if you are feeling brave.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Pre-Formed Burger Patties
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: 4 Patties (6oz each)
💡 The Chef’s Method: High heat, less handling.
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The Thaw: For the best texture, thaw them slowly in the fridge overnight. Cooking from frozen works, but thawing yields a better crust.
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The Divot: Press a small indentation (thumbprint) into the center of the raw patty. This prevents it from puffing up into a ball as it cooks, keeping it flat.
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The Don't: Never press down on the burger with your spatula while it's cooking. You are squeezing out the juice (flavor/money) onto the coals.
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The Flip: Flip only once if possible. Let the crust form (approx 3-4 minutes per side).
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Target Temp: Medium (140°F - 145°F). Because of the high quality grind, you can safely enjoy these with a touch of pink in the center for maximum moisture.
Standing Stone American Wagyu Burgers (4 x 6oz Patties / 1.5 lbs Total)
The "Steakhouse Standard" — Juicy, Loose-Knit, and Pure Beef. Forget everything you know about frozen hamburger patties. Sourced from our partners at North Georgia Meat Company (NGM), these burgers are not the dense, gray pucks you find in the freezer aisle. They are crafted from premium American Wagyu trim, grinding whole muscles rather than just scraps. The result is a patty with a "loose-knit" texture that allows heat to penetrate evenly, cooking the burger without toughening it. Because of the Wagyu genetics, the fat content is higher and softer than standard beef. As it cooks, this fat renders internally, basting the meat from the inside out and ensuring that even a well-done burger remains shockingly juicy.
Why It’s a Staple: It is the easiest way to become the hero of the backyard barbecue. These patties offer a true "steak on a bun" experience. They require no binders, no eggs, and no breadcrumbs—just pure, high-quality beef that speaks for itself. They are sized perfectly at 6 ounces: substantial enough to satisfy a serious carnivore, but manageable enough to double-stack if you are feeling brave.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Pre-Formed Burger Patties
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: 4 Patties (6oz each)
💡 The Chef’s Method: High heat, less handling.
-
The Thaw: For the best texture, thaw them slowly in the fridge overnight. Cooking from frozen works, but thawing yields a better crust.
-
The Divot: Press a small indentation (thumbprint) into the center of the raw patty. This prevents it from puffing up into a ball as it cooks, keeping it flat.
-
The Don't: Never press down on the burger with your spatula while it's cooking. You are squeezing out the juice (flavor/money) onto the coals.
-
The Flip: Flip only once if possible. Let the crust form (approx 3-4 minutes per side).
-
Target Temp: Medium (140°F - 145°F). Because of the high quality grind, you can safely enjoy these with a touch of pink in the center for maximum moisture.