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Wagyu Burger Recipe

Name: Habitat Social Modern Kitchens WAGYU BURGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb AAA pure chuck wagyu ground beef (80/20); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbsp Unsalted butter (for searing cheddar); 4 slices Canadian cheddar cheese, sliced (about 1/8" thick); 0.25 cups Sesame B-Mac sauce (see sauce section); 4 pieces Burger buns (brioche or sesame-topped); 2 tbsp Unsalted butter (for toasting buns); 4 leaves Iceberg or butter lettuce leaves; 1 piece Tomato, ripe, sliced 1/4"; 0.5 piece Red onion, thinly sliced; 8 slices Dill pickle slices; 0.25 cups Mayonnaise; 2 tbsp Ketchup; 1 tsp Yellow mustard; 1 tbsp Sweet pickle relish; 1 tsp Rice vinegar; 0.5 tsp Sesame oil (toasted); 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.5 tsp Optional: a pinch of sugar; 1 lb Russet potatoes, scrubbed; 2 tbsp Vegetable oil (for frying or roasting); 1 tsp Salt; 0.25 tsp Freshly ground black pepper; 0.25 cups Grated Parmigiano-Reggiano; 1 tbsp Fresh parsley, finely chopped

Inspired by Habitat Social Modern Kitchen

Time45m

Serves4

AAA pure chuck wagyu, Canadian cheddar pan seared, sesame B-Mac sauce, served with parm fries.

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Ingredients

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Burger

1 lb AAA pure chuck wagyu ground beef (80/20)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tbsp Unsalted butter (for searing cheddar)

4 slices Canadian cheddar cheese, sliced (about 1/8" thick)

1/4 cups Sesame B-Mac sauce (see sauce section)

4 pieces Burger buns (brioche or sesame-topped)

2 tbsp Unsalted butter (for toasting buns)

4 leaves Iceberg or butter lettuce leaves

1 piece Tomato, ripe, sliced 1/4"

1/2 piece Red onion, thinly sliced

8 slices Dill pickle slices

Sesame B-Mac Sauce

1/4 cups Mayonnaise

2 tbsp Ketchup

1 tsp Yellow mustard

1 tbsp Sweet pickle relish

1 tsp Rice vinegar

1/2 tsp Sesame oil (toasted)

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp Optional: a pinch of sugar

Parmesan Fries

1 lb Russet potatoes, scrubbed

2 tbsp Vegetable oil (for frying or roasting)

1 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

1/4 cups Grated Parmigiano-Reggiano

1 tbsp Fresh parsley, finely chopped

Method

Burger

Form patties

Divide the 1 lb wagyu ground chuck into four equal portions (about 4 oz each). Gently form into loose patties about 3 1/2" in diameter and roughly 3/4" thick. Do not overwork the meat — handle lightly. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Right before cooking, season both sides of each patty evenly with kosher salt (about 1/4 tsp per side) and a light sprinkle of freshly ground black pepper.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over medium-high heat and let it heat for 3–4 minutes until very hot. If the pan is properly hot, a drop of water should sizzle and evaporate quickly.

Cook patties

Add the patties to the dry hot pan (no additional oil needed because of wagyu fat). Cook undisturbed for 3 minutes to develop a deep sear. Flip and cook for another 2–3 minutes for medium-rare to medium (adjust 30–60 seconds for desired doneness). Do not press down on the patties.

Pan-sear cheddar

While the second side cooks, melt 1 tbsp unsalted butter in a separate small skillet over medium heat. Add sliced Canadian cheddar in a single layer and cook 30–45 seconds on each side until just browned and slightly crisp at the edges. Remove and keep warm. Alternatively, place cheddar on patties and cover the main pan for 30–45 seconds to melt without crisping, if preferred.

Assemble burgers

Warm buns: butter cut sides of buns with remaining 2 tbsp unsalted butter and toast, cut-side down, in a clean skillet or under a broiler until golden (about 1–2 minutes). Spread about 1 tbsp of sesame B-Mac sauce on the bottom bun. Place lettuce leaf, then the hot wagyu patty, top with pan-seared cheddar (or melted cheddar), 2 pickle slices, a couple of tomato slices, and a few red onion rings. Drizzle an additional 1 tsp of sauce on the top bun, close burger and serve immediately.

Sesame B-Mac Sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tbsp sweet pickle relish, 1 tsp rice vinegar, 1/2 tsp toasted sesame oil, 1/4 tsp garlic powder, 1/4 tsp onion powder and optional 1/2 tsp sugar. Whisk until smooth and emulsified. Taste and adjust: add a little more vinegar for tang, more ketchup for sweetness, or more sesame oil for nuttiness. Chill at least 15 minutes to let flavors meld. Use 1/4 cup for 4 burgers and reserve the rest for serving.

Parmesan Fries

Prep potatoes

Preheat oven to 425°F (220°C) if roasting. Cut the scrubbed russet potatoes into 1/4"–3/8" sticks. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat very dry with clean towels.

Roast or fry

Roasting method (recommended): Toss dried fries with 2 tbsp vegetable oil, 1 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once halfway, until golden and crisp. Frying method: heat 2" oil in a deep pot to 325°F (163°C), blanch fries 3–4 minutes until soft but not colored; remove and drain. Increase oil to 375°F (190°C) and fry until golden and crisp, 2–3 minutes; drain on paper towels.

Finish with parmesan

While fries are still hot, transfer to a large bowl and immediately toss with 1/4 cup grated Parmigiano-Reggiano and 1 tbsp finely chopped parsley so the cheese melts slightly and adheres. Taste and adjust salt. Serve alongside burgers.