Wagyu Burger Recipe

Heat a large skillet over medium-low heat. Add butter and olive oil; when butter melts, add the thinly sliced onions and spread them into an even layer.

Cook onions slowly, stirring every 3–5 minutes, until they begin to soften and turn golden (about 20–25 minutes). If they start to stick or brown too quickly, lower the heat and add a splash of water.

When onions are deeply golden and jammy (about 30–35 minutes total), stir in sugar, balsamic vinegar, and 1/4 tsp salt. Cook 1–2 more minutes to meld flavors. Remove from heat and set aside.

In a small saucepan over medium heat, warm 1 tsp olive oil. Add minced shallot and cook 1–2 minutes until translucent.

Add tomato paste and chopped tomatoes; stir to combine. Add sugar, red wine vinegar, crushed red pepper (if using), and 1/2 tsp salt.

Bring to a gentle simmer and cook, stirring occasionally, until thickened to a jam-like consistency, about 12–18 minutes. Taste and adjust salt or sugar. Remove from heat and cool slightly.

Halve and pit the avocados. Scoop flesh into a bowl and mash roughly with a fork until slightly chunky.

Stir in fresh lime juice, 1/2 tsp salt, 1/4 tsp pepper, and chopped cilantro if using. Cover and refrigerate until assembly.

Preheat oven to 425°F (220°C) if roasting. Toss cut potatoes with 2 tbs oil, 3/4 tsp salt, 1/4 tsp pepper and garlic powder (if using).

Spread fries in a single layer on a baking sheet lined with parchment and roast, flipping once, until golden and crisp, about 25–30 minutes. For deep-frying: heat oil to 350°F (175°C) and fry in batches 3–5 minutes until golden; drain on paper towels and season immediately.

Keep fries warm in a low oven while finishing burgers.

Split brioche buns and butter cut sides lightly. Heat a skillet or griddle over medium heat and toast buttered sides until golden, about 1–2 minutes. Set aside.

Have comté slices ready to melt onto the patties during final sear.

Divide wagyu into four equal portions (about 4 oz each) without overworking the meat. Form loose balls and press into thin patties about 3–4 inches wide — for a smashed-style finish, make them slightly larger than the bun because they will shrink.

Season both sides of each patty lightly with salt and pepper just before cooking.

Heat a heavy skillet or griddle over high heat until smoking; add 1 tbs neutral oil and spread. Place 2 patties on the hot surface (do not overcrowd). Using a sturdy spatula, press each patty down firmly for 10–15 seconds to create a good sear.

Cook patties for 1.5–2 minutes on the first side until deep brown and crisp, then flip. Immediately place a slice of comté on each patty and cook 30–60 seconds more for medium-rare to medium, until cheese melts. Remove to a tray and keep warm. Repeat with remaining patties.

On the bottom bun, place a lettuce leaf (if using) to protect the bun from juices.

Spoon about 1 tbs tomato jam onto the lettuce, then add the cheesy wagyu patty.

Top the hot patty with 2–3 tbs caramelized onions.

Add a few slices of ripe tomato and a generous spoonful (about 2–3 tbs) of smashed avocado on top.

Finish with pickles if using, then crown with the toasted top bun.

Serve immediately with fries on the side and extra tomato jam or caramelized onions for passing.