Wagyu Burger* Recipe

Form and season patties

Divide the Wagyu ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add patties and cook without moving for 3 minutes to develop a crust. Flip and cook another 2–3 minutes for medium-rare to medium, depending on thickness (adjust 1–2 minutes for preferred doneness). In the final 30–60 seconds, place sliced Gruyere on each patty and cover the pan briefly to melt. Remove patties and let rest on a plate for 3–4 minutes.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon roughly chopped green peppercorns (drained), 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, and 1/4 teaspoon salt. Taste and adjust seasoning. Refrigerate until assembly. This can be made up to 24 hours ahead to let flavors meld.

Heat a medium skillet over medium heat and add 1 tablespoon butter and 1 teaspoon olive oil. When butter foams, add thinly sliced shallots and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

Add 1 tablespoon brown sugar and stir to coat the shallots. Pour in 1 tablespoon balsamic vinegar and 2 tablespoons red wine (or water) to deglaze the pan. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is jammy and most liquid has evaporated, about 6–8 more minutes. Season with 1/4 teaspoon salt and a pinch (1/8 tsp) of freshly ground black pepper. Remove from heat and cool slightly.

Toast buns: Spread a thin layer of the remaining 1 tablespoon butter on the cut sides of brioche buns. Toast buttered sides in a clean skillet over medium heat until golden, about 1–2 minutes.

Build the burger: Spread about 1 tablespoon peppercorn mayo on the bottom bun. Place the Gruyere-topped Wagyu patty on the mayo. Spoon 1–2 tablespoons shallot jam over the cheese. Top with a generous handful (about 1/2 cup) of arugula. Spread a little peppercorn mayo on the top bun as desired and close the burger. Repeat for second burger.

Serve immediately with optional fries or salad. Note: ensure patties rest briefly before serving to retain juices.