Preheat the oven to 200 °C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Heat a large frying pan or barbecue grill over medium-high heat. Add bacon and cook until crisp and golden brown. Remove the bacon and transfer to a plate.
Divide wagyu beef mince into 4 portions and shape each portion of beef into a patty. Wagyu beef contains natural fats so there is no need to use oil. If you are not using wagyu beef, brush each beef patty with extra virgin olive oil before cooking.
Season the beef mince with salt and pepper, add a pinch of dried mixed herbs, then add beef patties to the frying pan/ barbecue grill to cook for 2 to 3 minutes. Flip burgers over using a slotted turner, place a slice of mozzarella over each beef patty and cook for a further 2 minutes. Remove from the heat and let the burgers rest for 2 minutes before assembling.
Place the bread rolls into the oven for 2 minutes to lightly toast, then remove.
Place two rashers of bacon on top of the bun bottoms, followed by a beef patty with melted mozzarella on top. Drizzle tomato sauce over the mozzarella and the tops of the buns. Serve immediately – Buon appetito.
8 short cut slices of bacon|600g wagyu beef mince (ground meat), alternatively high quality beef chuck steak minced|4 brioche burger buns, cut in half|4 slices mozzarella|Pinch of dried mixed herbs|Tomato sauce|Salt, freshly ground black pepper