Wagyu Bacon Smash Burger Recipe

Slice and Heat

Heat a medium skillet over medium-low heat. Add butter and olive oil until melted and shimmering.

Add the thinly sliced onion, stir to coat, and cook slowly for 15–25 minutes, stirring every few minutes so they brown evenly and do not burn.

After about 10 minutes, sprinkle brown sugar and kosher salt over the onions to accelerate caramelization. Continue cooking until deep golden brown and jammy (total 20–25 minutes). Remove from heat and set aside.

In a small bowl combine creamed horseradish, mayonnaise, Dijon mustard, light beer, apple cider vinegar, and lemon juice. Whisk until smooth.

Season with black pepper and salt, taste, and adjust horseradish or beer amount to preferred heat and tang. Chill in refrigerator while you cook burgers so flavors meld.

Preheat a heavy skillet or griddle over medium-high heat. Add the bacon slices and cook until crisp (4–6 minutes), turning once. Transfer to paper towels to drain. Reserve 1 teaspoon bacon fat in the skillet and discard excess or save for other uses.

Divide ground wagyu into 2 equal portions (about 8 oz each). Form loosely into balls—do not overwork the meat. Season the outside of each ball lightly with kosher salt and black pepper.

Add neutral oil and the reserved teaspoon of bacon fat to the hot skillet/griddle and spread to coat the surface.

Place one beef ball on the hot surface. Immediately press down with a heavy spatula or burger press to flatten into a thin patty about 1/4" thick. Hold pressure for 10–15 seconds to maintain contact. Repeat for the second patty, giving room between them.

Cook without moving for 2–3 minutes until the edges are deeply browned and crispy. Flip the patties and immediately add a slice of cheese to each. Cook another 1–2 minutes until cheese melts and patties are cooked through (internal temp ~135–145°F depending on preference).

While patties finish, spread butter on cut sides of buns. Place buns butter-side down on a separate skillet or the griddle until golden and crisp, about 1–2 minutes.

Briefly warm the smoked roast beef slices in the same skillet for 30–60 seconds per side until just warmed through. This step melds the smoke flavor with the hot burger.

Spread 1 tablespoon of Horsey Beer Sauce on the bottom half of each toasted bun.

Place one cheese-topped wagyu smash patty on each sauced bun bottom.

Top each patty with 2 slices of warmed smoked roast beef (about 4 oz total), then add 2 slices of crispy bacon across the roast beef.

Pile a generous spoonful of caramelized onion over the bacon. Add pickles if using.

Spread an additional teaspoon of sauce on the top bun, place it on the burger, press gently, and serve immediately.