Name: 4 Charles Prime Ribs 10oz Double Wagyu Cheeseburger Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb Snake River Farms Wagyu ground beef (80/20 blend recommended); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Neutral oil (vegetable or canola) for griddle; 2 slices American cheese slices; 2 each Soft burger buns (potato or brioche), split; 6 each Dill pickle slices; 0.25 each Yellow or red onion, thinly sliced into rings; 1 tbs Unsalted butter (for toasting buns); 0.25 cups Mayonnaise; 2 tbs Ketchup; 0.5 tsp Prepared horseradish (or 1/2 tsp prepared for milder); 0.5 tsp Worcestershire sauce; 0.5 tsp Fresh lemon juice; 1 tsp Hot sauce (optional); 0.25 tsp Smoked paprika or sweet paprika; 0.125 tsp Kosher salt; 0.125 tsp Freshly ground black pepper; 1 each Heavy spatula or metal burger press for smashing; 2 sheets Paper towels

Method

Marie Rose Sauce

In a small bowl combine mayonnaise and ketchup until smooth.

Add prepared horseradish, Worcestershire sauce, lemon juice, hot sauce (if using), smoked paprika, salt and pepper. Stir to combine and taste; adjust seasoning. Chill in refrigerator while preparing burger.

Burger Patties

Divide the 1 lb wagyu into two equal portions (approximately 8 oz each) and loosely form into ball shapes. Do not overwork the meat.

Heat a cast-iron griddle or heavy skillet over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add 1 tsp neutral oil and spread.

Place one meat ball on the hot surface. Using a heavy spatula or metal burger press, press the ball down firmly and evenly into a thin patty about 1/4 inch thick. Season the exposed top with about 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Repeat with the second ball, leaving some space between patties.

Cook the pressed patties without moving for 2–3 minutes, until the edges are deeply browned and crisp.

Flip each patty and immediately place one slice of American cheese on each patty. Continue cooking 1–2 minutes more until cheese is melted and patty reaches desired doneness (medium-rare to medium recommended for wagyu). If you prefer a double cheeseburger stacked, prepare the second patty to be placed on top of the first: press, cook, flip, and add cheese to the second patty as well.

If making a double stacked burger (10 oz total cooked weight approximation): stack the second cheese-topped patty directly on the first after the first has cheese melted. Briefly press together with spatula for 10–15 seconds to meld.

Transfer cooked patties to a plate and loosely tent with foil to rest for 2 minutes. Use paper towels to blot and remove excess rendered fat from the griddle between batches if needed.

Cheese & Assembly

Butter the cut sides of the buns lightly with the 1 tablespoon unsalted butter.

Toast the buns, cut-side down, on the hot griddle or in a separate skillet until golden and crisp, about 30–60 seconds. Remove and keep warm.

Spread approximately 1–2 tablespoons of the chilled Marie Rose sauce on the bottom bun (adjust to taste).

Place the first cheese-topped wagyu patty on the sauced bottom bun, then add pickles (3 slices), a few thin onion rings (to taste), then the second cheese-topped patty if stacked.

Finish with additional Marie Rose sauce on the top bun (optional), cap the burger, and serve immediately while hot.

Finishing & Serving

Serve the 10 oz Double Wagyu Cheeseburger whole or split with a side of fries or a small salad. Provide extra Marie Rose sauce on the side for dipping.

Recommended doneness: wagyu is best medium-rare to medium; internal temperature ~130–140°F (54–60°C). Use caution when cooking ground beef and adjust to personal safety preferences.