Wagyu Beef Burgers Recipe

Chill beef

Keep the ground wagyu refrigerated until just before forming patties. Cold fat holds together better; remove from fridge and work within 10 minutes.

Combine ingredients

Place the ground wagyu in a large bowl. Add the finely minced shallot, chopped parsley, Worcestershire sauce, salt, and black pepper. Gently fold the mixture with your hands or a spatula until just combined — do not overwork, about 12–15 light folds.

Divide and shape

Divide the meat into four equal portions (about 4 ounces / 113 g each). Form each portion into a patty about 3/4-inch thick and roughly 4 inches in diameter. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Rest

Place patties on a tray, cover loosely with plastic wrap, and refrigerate for 15–20 minutes to firm up. This helps them hold together on the griddle.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking point is near. Add neutral oil and swirl to coat. Cook patties 3–4 minutes per side for medium-rare to medium (internal temp 125–135°F / 52–57°C). Avoid pressing down on the patties while cooking. If adding cheese, place a slice on each patty during the last 1 minute and cover the pan to melt.

Carryover rest

Remove patties to a plate and tent with foil. Let rest 5 minutes to allow juices to redistribute and reach final temperature.

Toast buns

While patties rest, spread softened butter on cut sides of the buns. Toast in a clean skillet over medium heat or on a griddle until golden and crisp, about 1–2 minutes per side. Remove and keep warm.

Prepare sauce

In a small bowl, mix mayonnaise, Dijon mustard, and ketchup until smooth. Taste and adjust seasoning; add a pinch of salt if desired.

Assemble burgers

Spread a generous tablespoon of the sauce on the bottom bun. Add two leaves of butter lettuce, place the rested wagyu patty with melted cheddar, top with a tomato slice, a few rings of red onion, and pickle slices. Spread a little sauce on the top bun and close the burger.

Serve

Serve immediately with fries or a simple salad. Recommend cutting the burger in half to show the interior doneness.