Wagyu Royale
The flagship of the Wagyu line: a Mayura Wagyu patty with American cheese, lettuce, pickles, seasoned onion rings, pink sauce and mayo. Wagyu is fattier and richer than ordinary beef, and the toppings stay simple enough to let you notice that. The onion rings give it crunch. It costs noticeably more than the Original Cheese, and whether that is worth it depends on how much you care about the beef.
The story
Wagyu means “Japanese cattle”, and in Japan the name is reserved for four native breeds born and raised in the country. Cattle and genetics exported from Japan from the 1970s founded herds in the United States and Australia, and today the Australian Wagyu Association is the largest breed society outside Japan, registering both fullblood and crossbred animals. Australian Wagyu is usually grain-fed for the last 300 to 500 days, which is what builds the marbling. Mayura Station near Millicent in South Australia, which supplies this burger, has been a pastoral run since 1845 and began stocking fullblood Wagyu in 1997.
What’s inside
Make it at home
There is no copycat of the Wagyu Royale yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares beef, crispy onions and cheese
X-Cell-Ent Burger - Shares beef, crispy onions and cheese
Fat Mimolette Bacon & Fried Onion Burger - Shares beef, crispy onions and cheese
Copycat Red Robin Whiskey River BBQ Burger with Onion Straws - Shares beef and cheese
Big Mac Taco
Similar burgers at other chains
Built around the same things as the Wagyu Royale.- Sunset Boulevard · beef, crispy onions and cheese
SignatureHereford Bearnaise - Byron · beef, crispy onions and cheese
Wagyu Truffle - Red Robin · beef, crispy onions and cheeseSignatureWhiskey River BBQ
- The Counter · beef, crispy onions and cheese
SignatureThe Counter Burger
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About Ribs & Burgers
Bradley and Savannah Michael founded Ribs & Burgers in 2011, and the brand still describes itself through the founders’ butchery background: grass-fed, hormone-free beef patties, free-range chicken, and ribs cooked to a decades-old family recipe. The idea was a sit-down grillhouse at fast-casual prices, with both of the things in the name done properly rather than one of them as a side act.
Ten restaurants in Sydney, Melbourne, Brisbane and Perth.
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