Arcadia Wagyu Burger Recipe

In a small bowl, combine 1/2 cup mayonnaise, minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and slightly glossy. Taste and adjust salt or lemon to preference. Refrigerate at least 15 minutes to let flavors meld.

Form the Wagyu into two loosely packed 6 oz patties about 3/4" thick, making a slight indentation in the center of each with your thumb (this prevents doming). Handle minimally to keep texture tender.

Season both sides of each patty evenly with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper.

If using bacon: place 4 slices in a cold skillet, then turn heat to medium. Cook bacon, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer to a paper towel-lined plate and keep warm.

Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tbsp neutral oil and 1 tbsp unsalted butter; swirl to coat and melt the butter without burning.

Place the patties in the hot skillet, indentation side up. Cook without moving for 3 minutes to develop a crust. Flip and cook 2–3 minutes for medium-rare to medium (internal 125–135°F / 52–57°C), or longer to desired doneness. During the last 60–45 seconds of cooking, place one slice of cheddar on each patty and cover the pan briefly to melt.

Remove patties to a plate and let rest for 3–5 minutes to redistribute juices.

While patties rest, split brioche buns and toast cut sides in the same skillet over medium heat, pressing gently, until golden and slightly crisp, about 30–60 seconds. Brush toasted cut sides with a little extra butter if desired.

Spread about 1 tablespoon of garlic aioli on the bottom half of each toasted brioche bun.

Place two romaine leaves on top of the aioli to create a crisp bed (adjust number of leaves so they cover the patty).

Set the rested Wagyu patty with melted cheddar on the romaine. Top each patty with 3 house pickle slices arranged to cover a portion of the patty.

If using bacon, lay two slices across each patty. Add a light drizzle (optional) of remaining aioli on the pickle/bacon layer.

Crown with the brioche top and press gently to set. Serve immediately with fries or a garnish as desired.