Wagyu Burger Recipe

Form patties

Place the ground Wagyu in a bowl. Add the Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Gently combine with your hands until just mixed—do not overwork. Divide into two equal portions and form into patties about 3/4-inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent dome-shaping while cooking.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until hot (about 3–5 minutes). If your Wagyu is very fatty, you don't need additional oil; otherwise add 1 tsp neutral oil and spread to coat.

Cook patties

Place patties in the hot pan. Cook undisturbed for 3 minutes for medium-rare (adjust 3.5–4 minutes per side for medium). Flip once using a spatula. If using cheese, place a slice on each patty after flipping and reduce heat to medium to melt for about 1–2 minutes. Transfer patties to a plate and tent loosely with foil to rest for 5 minutes.

Toast buns & assemble

While patties rest, wipe the skillet if needed, add 2 tbs butter and toast cut sides of the buns in the skillet over medium heat until golden, ~1 minute. Spread mayonnaise and Dijon mustard on the buns. On the bottom bun place lettuce, the Wagyu patty, tomato slice, red onion, then top bun. Serve immediately.

Prepare potatoes

Peel (optional) and cut potatoes into 1/2-inch sticks (matchstick or fry shape). Rinse the cut potatoes under cold water until water runs clear to remove excess starch. Pat very dry with clean kitchen towels or paper towels.

Heat oil

Pour oil into a heavy pot or deep skillet to a depth of about 2 inches (use a thermometer). Heat oil to 325°F (163°C) for the first fry.

First fry (blanch)

In batches, fry potatoes at 325°F for 4–5 minutes until just tender but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let rest 5 minutes. Increase oil heat to 375°F (190°C) for the second fry.

Second fry (crisp)

Return potatoes to the hot oil in batches and fry at 375°F for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towels. Immediately season with 1 tsp kosher salt, 1/2 tsp black pepper, and sprinkle chopped parsley if using. Keep warm in a low oven (200°F / 95°C) while finishing other batches.

Blanch or steam (optional step for brighter color)

Bring a pot of salted water to a boil. Add trimmed green beans and cook 2–3 minutes until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and pat dry. (If you prefer skip blanching and sauté raw beans a bit longer.)

Sauté

Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the drained green beans and sauté 3–5 minutes until heated through and tender-crisp. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and finish with 1/2 tsp fresh lemon juice. Toss to combine and serve hot.