Wagyu Burger Recipe

Form the Patties

In a large bowl, combine the Wagyu beef with salt and black pepper. Gently mix until just combined, being careful not to overwork the meat. Divide the mixture into two equal portions and form into burger patties, about 1 inch thick. Make a small indent in the center of each patty to prevent puffing while cooking.

Cook the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare. Add the Gruyere cheese on top of the patties during the last minute of cooking to melt.

Prepare the Breading

In a shallow bowl, mix the all-purpose flour and cornmeal together. In another bowl, whisk together the egg and milk until well combined.

Bread the Pickles

Dip each dill pickle slice into the egg mixture, then coat with the flour and cornmeal mixture. Ensure each slice is well coated.

Fry the Pickles

In a deep skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded pickles in batches, frying them until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Toast the Buns

While the pickles are frying, split the brioche buns and toast them lightly on the grill or in a toaster.

Assemble the Burger

Place the cooked Wagyu patty with melted Gruyere cheese on the bottom half of each toasted brioche bun. Top with fried dill pickles. Place the top half of the bun on the pickles and serve immediately.