*house Wagyu Burger Recipe

Forming patties

Divide the ground Wagyu into two equal portions (about 8 oz each). Handle gently: form loose rounds slightly larger than the buns (about 4"–4½" diameter). Do not overwork the meat — press a shallow dimple in the center of each patty to prevent doming during cooking.

Seasoning

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking (salt early will draw moisture).

Cooking

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, then add 1 tablespoon neutral oil and coat the surface. Place patties in the pan leaving space between them. Cook undisturbed for 2–3 minutes to develop a brown crust. Flip and immediately reduce heat to medium. If adding cheese, place slices on patties after flipping. Cook 1½–3 minutes more until desired doneness (for Wagyu aim for medium-rare to medium: internal temp 125–135°F / 52–57°C). Remove patties to a plate and let rest 3–5 minutes; residual heat will carryover cook slightly.

Toast buns

While patties rest, spread softened butter evenly on cut sides of brioche buns. Return skillet to medium heat (wipe out excess fat if needed) and toast buttered bun cut-sides down until golden and crisp, about 1–2 minutes. Keep warm.

Prepare toppings

If not already done, separate and rinse arugula or lettuce, dry thoroughly. Slice tomato and onion. Arrange pickles.

In a small bowl combine mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, hot sauce (if using), lemon juice, a pinch of salt and pepper. Whisk until smooth and taste; adjust seasoning. The sauce can be made up to a day ahead and refrigerated.

Assemble the burger: spread a tablespoon (or to taste) of house sauce on both toasted bun halves. Place arugula or lettuce on the bottom bun, top with the rested Wagyu patty (cheese side up if used), add tomato slices, onion, and pickles. Sprinkle a small pinch of flaky sea salt and freshly ground black pepper over the tomato and patty. Cap with the top bun and serve immediately.

Estimated plating note: Serve with fries or a simple side salad. Leftover Wagyu should be refrigerated and used within 24 hours – reheat gently to avoid overcooking.