Wagyu Cheeseburger Recipe

Portion and form

Divide the 20 oz wagyū ground beef into four equal 5 oz portions. Gently form each portion into loose balls—do not overwork the meat; the goal is just to bring it together enough to press on the griddle.

Preheat griddle

Preheat a heavy cast-iron griddle or skillet over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and spread to coat. The griddle should be smoking lightly for a proper sear.

Press and cook first side

Place two balls on the hot griddle (work in two batches so you have four patties cooked double-stacked). Immediately press each ball flat with a heavy spatula or burger press to about 1/4-inch thickness, creating a thin patty. Season the exposed top with a light sprinkle of 1/4 tsp salt and a pinch of black pepper. Cook undisturbed for 2 minutes to develop a deep brown crust.

Flip and build double

Flip the patties, season the second side with another 1/4 tsp salt and pinch of pepper. Immediately place another pressed patty on top of each just-flipped patty to create a double stack (so each burger is two 1/4" patties stacked). Press gently to adhere. Cook 1 to 1 1/2 minutes more until the second side is browned and the internal temperature reaches about 130-135°F for medium-rare to medium.

Add cheese and rest briefly

Reduce heat to medium-low. Place two slices of American cheese (one per patty stack) over each stacked patty to fully cover. Cover the griddle loosely with a lid or a sheet pan for 30–45 seconds, or until cheese is melted. Transfer the cheeseburgers to a warm plate and tent with foil for 1–2 minutes (carryover will bring them to target doneness). Repeat with the remaining two portions.

Toast buns

While the second batch cooks (or after all patties are cooked), split the buns and spread 1 tsp butter on each cut side. Place buttered cut sides down on the hot griddle and toast 30–45 seconds until golden and fragrant. Remove and keep warm.

Prep toppings

Arrange 2 leaves of washed/dried iceberg lettuce, 2 slices tomato, 2 slices red onion, and 3 pickle slices per burger so assembly is quick.

Make sauce

In a small bowl, combine 4 tsp mayonnaise, 2 tsp yellow mustard, 2 tsp ketchup, 1/2 tsp Worcestershire sauce, and 1/2 tsp pickle brine (if using). Stir until smooth and adjust seasoning to taste.

Assemble burgers

Spread about 2 teaspoons of sauce on the bottom half of each toasted bun. Place a lettuce leaf, then the double-stacked cheeseburger, followed by tomato slices, red onion, and pickles. Spread a thin layer of sauce on the top bun and close the burger. Serve immediately.