Wagyu Smash Burger Recipe

In a small bowl or jar combine apple cider vinegar, water, sugar, and 1/4 tsp kosher salt. Stir until sugar and salt dissolve.

Add thin cucumber slices and peppercorns (if using). Press down so slices are submerged, cover and refrigerate at least 15 minutes (prefer 30–60 minutes) while you prepare the burgers. These are quick-pickles and can be kept refrigerated for up to 1 week.

In a small bowl whisk together 1/4 cup Kewpie mayonnaise, 1/2 tsp sambal oelek, 1/4 tsp soy sauce and 1/2 tsp lemon juice until smooth. Taste and adjust heat or acidity. Cover and refrigerate until ready to assemble.

Divide 1 lb wagyu ground beef into four equal portions (about 4 oz each). Gently roll into loose balls; do not overwork the meat.

Preheat a heavy cast-iron skillet or griddle over medium-high heat until very hot, about 4–6 minutes. Have a sturdy metal spatula and another flat weight/spatula or bench scraper ready.

Brush the skillet lightly with 1 tablespoon neutral oil. Place two meat balls on the hot surface, leaving room between them. Immediately press each ball flat with the spatula (use a second spatula or a piece of parchment under the spatula for leverage) to form very thin patties — about 1/4 inch thick. Hold the press for 10–15 seconds to form a good crust.

Season the exposed side with about 1/4 tsp kosher salt and a light dusting of black pepper. Cook without moving until edges brown and crisp, about 2–3 minutes.

Flip the patties, season the cooked side with remaining salt and pepper, then immediately place a slice of American cheese on each patty. Cook for another 30–60 seconds until cheese is melted and juices are apparent. Remove and keep warm. Repeat with remaining two patties (work in batches so the pan remains hot).

Split buns and spread 1/2 tablespoon butter on each cut side. Toast buttered buns on the skillet, cut side down, for 30–60 seconds until golden — do this just before assembling so buns stay crisp.

On the bottom bun spread a generous tablespoon of the prepared Kewpie mayo sauce. Add a handful (about 1/4 cup) of shredded iceberg lettuce and a few pickled cucumber slices (about 2–3 slices).

Top with two smash patties (stacked), then add a few thin slices of red onion. Spread a little more Kewpie mayo on the top bun and place it on the burger.

Serve immediately while hot and juicy. Provide extra pickles and sauce on the side if desired.