Wagyu Smashburger Recipe

Name: Cork & Pig Taverns WAGYU SMASHBURGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Wagyu ground beef (80/20), loosely packed; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 2 tbs Vegetable oil (for griddle); 4 slices New-school American cheese slices (or processed American); 1 cup Yellow onion, thinly sliced; 1 tbs Unsalted butter; 8 slices Pickle chips (dill); 2 pcs Brioche burger buns; 1 tbs Butter (for toasting buns); 3 tbs Mayonnaise; 1 tbs Ketchup; 1 tsp Dijon mustard; 1 tsp Sweet pickle relish; 0.5 tsp Apple cider vinegar; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.125 tsp Salt

Inspired by Cork & Pig Tavern

Time45m

Serves2

two prime patties, new school american cheese, carmelized onion, pickles, secret sauce

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Ingredients

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Burgers

1 lb Wagyu ground beef (80/20), loosely packed

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

2 tbs Vegetable oil (for griddle)

Cheese & Toppings

4 slices New-school American cheese slices (or processed American)

1 cup Yellow onion, thinly sliced

1 tbs Unsalted butter

8 slices Pickle chips (dill)

2 pcs Brioche burger buns

1 tbs Butter (for toasting buns)

Secret Sauce

3 tbs Mayonnaise

1 tbs Ketchup

1 tsp Dijon mustard

1 tsp Sweet pickle relish

1/2 tsp Apple cider vinegar

1/4 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/8 tsp Celtic sea salt

Method

Secret Sauce

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder and salt until smooth. Taste and adjust seasoning. Refrigerate while preparing the rest so flavors meld (minimum 15 minutes).

Caramelized Onions

Heat a large skillet over medium-low heat and add 1 tablespoon unsalted butter. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and soft. If onions start to stick or brown too quickly, reduce heat and add a splash (1–2 tsp) of water. Remove from pan and keep warm.

Burgers

Divide the wagyu ground beef into four 4-ounce portions and loosely form each into a ball—do not overwork the meat (this keeps the smash texture tender).

Preheat a heavy cast-iron griddle or skillet over high heat until smoking hot (about 5 minutes). Lightly oil the surface with 2 tablespoons vegetable oil and spread to coat.

Place two beef balls on the hot griddle (work in batches so pan remains hot). Using a heavy spatula or a burger press, smash each ball firmly and evenly to about 1/4-inch thickness. Immediately season each patty with a light pinch of kosher salt and freshly ground black pepper.

Cook the smashed patties without moving them for 2–2.5 minutes, until the edges are deeply browned and crisp (fond will form). Flip and immediately place a slice of new-school American cheese on each patty; cook another 45–60 seconds until cheese is melted and patty is cooked through. Repeat with remaining two patties.

Buns & Assembly

Split the brioche buns and butter the cut sides with 1 tablespoon butter. Toast cut sides on a griddle or skillet over medium heat until golden, about 1–2 minutes.

Build the smashburgers

Spread about 1 tablespoon secret sauce on the bottom bun. Place one cheese-topped wagyu patty on each bottom half (stack two patties per burger for a double). Top the patties with caramelized onions (about 2–3 tablespoons), 4 pickle chips per sandwich, and another 1 teaspoon secret sauce on the top bun if desired. Close with the toasted top bun.

Serve immediately while patties are hot and edges are crisp. Makes two double-smash Wagyu burgers.