Wagyu Poboy Cheese Burger Recipe

Combine white vinegar, water, sugar, kosher salt, mustard seeds and peppercorns in a small saucepan. Bring to a simmer over medium heat until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool 5 minutes.

Place thin-sliced cucumbers (or desired quick pickle vegetables) in a jar or bowl and pour warm brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (best 2 hours) before using. Drain before assembling burgers.

Roast potatoes

Preheat oven to 425°F (220°C). Toss washed fingerling potatoes with olive oil, kosher salt (0.5 tsp) and black pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once halfway, until potatoes are tender and skins are crisp.

Finish and load

Remove potatoes from oven and transfer to a serving dish. While still hot, add butter and toss to melt. Sprinkle shredded cheddar (0.5 cup) over the potatoes so it melts slightly, then dot with sour cream (0.25 cup), crumbled bacon and sliced scallions. Keep warm until burgers are ready.

Form patties

Divide 1 lb ground Wagyu into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4" thick and slightly wider than the roll (meat will shrink). Avoid overworking the meat. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper per patty and brush each with 1/2 tsp Worcestershire sauce.

Toast rolls

Split the French bread rolls and spread butter (about 1 tbsp per roll) on cut sides. Heat a griddle or large skillet over medium-high heat, add 1 tbsp vegetable oil, then toast the cut sides of the rolls buttered-side down until golden and crisp, about 1–2 minutes. Remove and keep warm.

Cook patties

Increase heat to medium-high. Place Wagyu patties on the hot griddle/pan. Cook undisturbed about 3–4 minutes until a brown crust forms, flip, and cook another 3 minutes for medium (adjust time for desired doneness). During the last minute of cooking, lay 2 oz sliced sharp cheddar over each patty and cover loosely with a lid or tent with foil to melt cheese.

Prepare sauce and veg

While patties cook, mix mayonnaise, mustard, lemon juice, hot sauce and black pepper to make the optional sauce. Assemble shredded lettuce, tomato slices, red onion rings and drained house pickles so they are ready to assemble.

Assemble the Wagyu Poboy Cheese Burger

Spread a thin layer of the sauce on both cut sides of the toasted roll (or just on the bottom). Place the cheesy Wagyu patty on the bottom roll. Top with house pickles, a few onion rings, a tomato slice, and a generous handful of shredded lettuce. Close with the top roll. If desired, press lightly and cut in half.

Serve immediately with the loaded baked fingerling potatoes on the side.