Wagyu Bacon Smashburger Recipe

Portion meat

Divide the wagyu into 4 equal portions (about 4 oz / 113 g each). Roll each portion gently into a loose ball without overworking the meat; keep them chilled until ready to cook.

Preheat griddle

Place a cast-iron skillet or griddle over medium-high heat and let it heat for 5–7 minutes until very hot. Add 2 teaspoons neutral oil and spread to coat the surface.

Smash and sear

Working one patty at a time, place a meat ball on the hot griddle. Lay a piece of parchment or wax paper on top of the ball, then press firmly with the flat metal spatula to flatten to about 1/4-inch thickness. Hold pressure for 10–12 seconds to create good contact and thin edges. Season the exposed top with a light pinch (~1/8 tsp) of salt and a grind of black pepper immediately after smashing.

Cook and flip

Cook the patty without moving for 2–2.5 minutes until deeply browned and crisp at the edges. Use the spatula to scrape under the patty and flip. Immediately season the new top with another light pinch of salt and pepper. Place a slice of American cheese on the patty after flipping and cook 30–45 seconds more until cheese melts and patty is cooked through.

Butter for finishing

When patties are nearly done, spread a little of the softened butter on the inside of each bun top for extra flavor before toasting.

While warming the griddle for the burgers, lay the bacon in a cold skillet or on a separate area of the griddle in a single layer. Cook over medium heat, turning occasionally, until crisp and rendered, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. For best fit on buns, you can cut each slice in half crosswise.

After removing cooked patties, lower the heat to medium. Butter the cut sides of the buns (about 2 tbsp total). Place buns, cut side down, on the griddle and toast 30–60 seconds until golden brown — watch closely to avoid burning.

Thinly slice the yellow onion if not already done. Assemble each burger: bottom bun, smashed wagyu patty with melted cheese, 1–2 slices of crisp bacon, 2 pickle slices, a few thin onion rings, then top bun. Serve immediately while hot and juicy.

Use a very sturdy metal spatula and keep the griddle hot. The parchment/wax paper prevents sticking while pressing; remove immediately after smashing. Keep extra salt and pepper at hand to season each patty right after smashing and after flipping to maximize crust flavor. Clean the spatula edge by scraping the griddle between patties to avoid burning residue.