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Wagyu Smash Burger Recipe

Name: Cork & Pig Taverns WAGYU SMASH BURGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Wagyu ground beef (80/20 or 70/30); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Neutral oil (vegetable or canola), for griddle; 4 slices New American-style sliced cheese (or mild cheddar/American); 2 each Brioche burger buns; 8 slices Dill pickle slices; 1 tbs Butter, softened (for toasting buns); 1 each Yellow onion, thinly sliced; 1 tbs Unsalted butter; 1 tsp Olive oil; 0.25 tsp Salt; 0.5 tsp Granulated sugar (optional, to accelerate browning); 0.25 cups Mayonnaise; 2 tbs Ketchup; 1 tsp Dill pickle brine (from jar); 1 tsp Yellow mustard; 1 tsp Finely minced shallot or onion; 0.25 tsp Paprika (smoked or sweet); 0.25 tsp Garlic powder; 0.125 tsp Salt

Inspired by Cork & Pig Tavern

Time45m

Serves2

two wagyu patties, new american cheese, caramelized onion, pickles, secret sauce, brioche bun

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Ingredients

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Burger Patties

1 lb Wagyu ground beef (80/20 or 70/30)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tbs Neutral oil (vegetable or canola), for griddle

Cheese & Toppings

4 slices New American-style sliced cheese (or mild cheddar/American)

2 each Brioche burger buns

8 slices Dill pickle slices

1 tbs Butter, softened (for toasting buns)

Caramelized Onions

1 each Yellow onion, thinly sliced

1 tbs Unsalted butter

1 tsp olive oil

1/4 tsp Celtic sea salt

1/2 tsp Granulated sugar (optional, to accelerate browning)

Secret Sauce

1/4 cups Mayonnaise

2 tbs Ketchup

1 tsp Dill pickle brine (from jar)

1 tsp Yellow mustard

1 tsp Finely minced shallot or onion

1/4 tsp Paprika (smoked or sweet)

1/4 tsp Watkins garlic powder

1/8 tsp Celtic sea salt

Method

Caramelized Onions

Heat a medium skillet over medium-low heat. Add butter and olive oil to the pan and let the butter melt.

Add the thinly sliced yellow onion and spread into an even layer. Sprinkle with 1/4 tsp salt and 1/2 tsp sugar (optional).

Cook slowly, stirring every 3–5 minutes, adjusting heat as needed to avoid burning. Continue for 20–30 minutes until onions are deep golden-brown and jammy. Remove from pan and keep warm.

Secret Sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tsp pickle brine, 1 tsp yellow mustard, 1 tsp minced shallot/onion, 1/4 tsp paprika, 1/4 tsp garlic powder and 1/8 tsp salt.

Whisk until smooth. Taste and adjust seasoning or sweetness (add more pickle brine or a pinch of sugar if desired). Cover and refrigerate until ready to use. Makes enough for 2 burgers.

Buns & Prep

Split the brioche buns and spread a thin layer of softened butter on the cut sides.

Heat a skillet or griddle over medium heat. Toast the buttered bun halves, cut side down, until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Divide the wagyu ground beef into 4 equal portions (approximately 4 oz each). Gently form each portion into loose balls; do not overwork or pack the meat.

Smash Patties & Assembly

Heat a heavy skillet, cast-iron griddle or plancha over high heat until shimmering. Add 1 tbsp neutral oil and spread.

Place two beef balls on the hot surface for the first burger (leave spacing for the second burger). Immediately press each ball firmly with a heavy spatula or a metal press to flatten into thin patties (about 1/4-inch thick). Hold pressure for 10–15 seconds to set the crust.

Season the exposed patties with a light sprinkle of kosher salt and freshly ground black pepper.

Cook without moving for 2–3 minutes until the edges are deeply browned and a good crust forms. Flip the patties with a thin spatula.

Immediately top each patty with a slice of New American cheese (use two slices per burger — one per patty). Cook another 45–60 seconds until cheese melts and patties are cooked through (medium-well thin smash patties).

While the second pair of patties cooks, wipe the griddle clean if desired and repeat the process for the remaining two beef balls to make the second burger.

To assemble each burger: spread about 1.5 tbsp of secret sauce evenly on the bottom bun. Place two cheese-topped wagyu smash patties on the sauced bottom bun (stack patties so cheese overlaps). Add a generous spoonful of caramelized onions on top of the patties, then 4 pickle slices. Spread a thin layer of sauce on the top bun and place it on top.

Serve immediately while hot with fries or desired sides.