Wagyu Signature Burger Recipe

Form patties

Divide the 8 oz Wagyu ground beef into two 4 oz portions (or keep as single 8 oz patty if serving one very large burger). Gently form each portion into a patty about 3/4 to 1 inch thick, handling the meat minimally to preserve texture and marbling. Press a shallow dimple into the center of each patty with your thumb to prevent doming during cooking.

Season patties immediately and just before cooking: sprinkle approximately 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper on each side of a 4 oz patty (double for an 8 oz patty) or apply the total measured salt and pepper evenly if using a single patty. Let rest at room temperature for 10 minutes while preparing other components.

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–4 minutes). Add 1 tbs neutral oil and swirl to coat. Add the patty and sear without moving for 2–3 minutes until a rich brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare to medium (internal temp ~130–135°F / 54–57°C). If using a single 8 oz patty, increase cook time to 3–4 minutes per side and monitor temperature. During the last 30–60 seconds of cooking, place a slice of aged cheddar on each patty and cover the pan to melt briefly.

Remove patties to a resting plate and tent loosely with foil for 3–5 minutes to redistribute juices.

While patties rest, combine 4 tbs mayonnaise, 1 tbs ketchup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika and 1 tsp lemon juice in a small bowl. Whisk until smooth and taste; adjust seasoning or acidity if desired. Refrigerate until assembly.

Split the brioche buns and butter the cut sides with 1 tbs softened unsalted butter per bun top and bottom. Toast the buns in a dry skillet over medium heat or on a griddle until golden brown, about 1–2 minutes per side. Remove and keep warm.

Assemble toppings: arrange baby gem lettuce leaves, tomato slices, red onion rings and dill pickle slices so they are ready to layer.

Build the burger: spread about 1–1.5 tbs of the prepared sauce on the bottom bun. Place lettuce, then the rested Wagyu patty with melted cheddar, then tomato, onion rings and pickles. Spread a thin layer of sauce on the top bun and close. If serving two 4 oz patties stacked in one bun, place the second patty on top of the first with extra cheese between if desired.

For best crispness, cut the 2 russet potatoes into 1/4–1/2-inch sticks. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat thoroughly dry on clean kitchen towels.

Option A — Deep-fry: Heat vegetable oil in a heavy pot or fryer to 325°F (165°C). Fry fries in batches for 3–4 minutes until pale and tender but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and return fries for a second fry 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with kosher salt to taste.

Option B — Oven-bake: Preheat oven to 425°F (220°C). Toss dried fries with 2 tbs oil and 1 tsp cornstarch (optional) to help crisping. Spread in a single layer on a sheet pan and bake 20–30 minutes, turning halfway, until golden and crispy. Season with salt to taste.

Keep fries warm while finishing burgers.

Place the assembled Wagyu Signature Burger on a plate beside a generous portion of fries. Optionally serve with extra sauce on the side. Serve immediately so burger is juicy and fries remain crisp.