Wagyu Beef Burger Recipe

Portion and shape

Divide the 1 lb ground wagyu into two 8 oz portions. Handle the meat gently — avoid overworking. Form each portion into a loose ball, then gently flatten into a patty about 3/4 to 1 inch thick, slightly wider than the bun. Press a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Seasoning

Season both sides of each patty with the kosher salt (1 tsp total) and freshly ground black pepper (1/2 tsp total). If using, lightly brush or sprinkle 1 tsp Worcestershire sauce onto the top of each patty and let rest at room temperature for 10 minutes while you prepare the rest.

Make burger sauce

In a small bowl combine 3 tbsp mayonnaise, 1 tsp Dijon mustard and 1 tbsp ketchup. Taste and adjust; set aside chilled until assembly.

Toast buns

Heat a large skillet or griddle over medium heat. Spread 1 tsp softened butter across the cut sides of the brioche buns. When the pan is hot, place buns cut-side down and toast until golden, about 1 to 2 minutes. Remove and keep warm.

Prepare fresh toppings

Thinly slice the red onion (about 1/8-inch slices). Cut the tomato into 3–4 thin slices from the half tomato. Rinse and pat dry the lettuce leaves. Arrange pickles and cheese slices for easy use when patties are nearly done.

Preheat and oil pan

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3–5 minutes. Add 1 tsp vegetable or canola oil and swirl to coat the surface.

Cook patties

Place the patties on the hot skillet. For medium-rare, cook 3 minutes on the first side without moving. Flip and cook another 2–3 minutes for medium-rare to medium (adjust time 1–2 minutes longer per side for medium-well depending on thickness).

Add cheese

About 1 minute before the patties are finished, place a slice of cheese on each patty and cover the pan with a lid or tent tightly with foil to melt the cheese, about 45–60 seconds.

Rest patties

Remove patties from the pan and rest on a plate for 2–3 minutes. If desired, sprinkle a pinch of smoked or finishing salt (1/4 tsp total between burgers) over the patties while resting.

Spread approximately 1 1/2 tbsp of the prepared burger sauce onto the bottom half of each toasted bun. Place lettuce leaf on the sauce, then position the rested wagyu patty with melted cheese. Top each patty with tomato slices, red onion slices, and two pickle slices. Dollop an extra 1/2 tbsp sauce on the top bun if desired, then close the burger. Serve immediately.