Wagyu Burger Recipe

Prepare onions

Peel and cut the yellow onion in half, then slice thinly into half-moons so they cook evenly.

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

Add the sliced onions, sprinkle with 0.25 tsp salt and 0.5 tsp brown sugar. Cook slowly, stirring every 2–3 minutes, until onions are deep golden and soft, about 20–25 minutes. If they begin to stick, add a teaspoon of water to deglaze.

In the last 2 minutes, stir in 0.5 tsp balsamic vinegar (optional) to brighten flavor. Remove from heat and set aside.

In a small bowl combine 2 tbs mayonnaise, 1 tsp ketchup, 1 tsp Dijon mustard, 0.5 tsp Worcestershire sauce, 0.5 tsp lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Whisk until smooth and taste; adjust seasoning to preference.

Chill in fridge while you prepare other components so flavors meld.

Take the 300 g Wagyu steak and, if not already, slice very thinly against the grain (filírovaný). For best results bring steak to room temperature for 20–30 minutes before cooking.

Season both sides of the thin Wagyu slices lightly with 0.5 tsp sea salt and 0.5 tsp freshly ground black pepper total, pressing gently so seasoning adheres.

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 1 tbs neutral oil and tilt to coat.

Sear the thin Wagyu slices in a single layer for 20–40 seconds per side (depending on thickness) to get a brown crust while keeping the interior medium-rare — do this in batches if necessary to avoid crowding. Remove to a plate and let rest briefly. Because Wagyu is rich, short sear times are appropriate.

While slices rest, split the homemade bun and, if desired, lightly toast cut sides in the hot pan for 20–30 seconds until golden.

Place the bottom bun on a board. Spread about half of the prepared dressing over the bun bottom (roughly 1 tbs).

Layer salad leaves (about 40 g) on the dressing, then arrange seared Wagyu slices evenly on top.

Top the hot Wagyu slices with 2 slices of cheddar so it softens and melts slightly from the meat's heat. If you prefer fully melted cheese, pop assembled open-faced for 30 seconds under a broiler or in the hot pan with a lid.

Add a generous spoonful of caramelized onions over the cheese (all or to taste).

Spread remaining dressing on the top bun (about 1 tbs). Place top bun over burger and press gently.

Cut in half if desired and serve immediately while warm.