Sweet Heat Wagyu Burger Recipe

Prepare peppers: Wearing gloves if desired, remove stems from jalapeños and roughly chop. Keep seeds if you want heat, or remove some for milder jam.

Cook aromatics: In a small saucepan over medium heat, add 1 tsp neutral oil and the chopped shallot. Sauté until softened and translucent, about 2–3 minutes.

Add jalapeños and liquids: Add the chopped jalapeños, sugar, apple cider vinegar, water, and salt to the pan. Stir to combine.

Simmer: Bring mixture to a gentle simmer, reduce heat to low, and cook, stirring occasionally, until jalapeños are very soft and the mixture thickens to a jam-like consistency, about 12–15 minutes.

Finish and cool: Remove from heat. Stir in lime juice and honey (if using). Taste and adjust salt or sweetness. Let cool to room temperature; jam will thicken further as it cools. Makes enough for 2 burgers.

Combine: In a small bowl or food processor, put the soft goat cheese, heavy cream, lemon zest, 1/4 tsp black pepper, and 1/8 tsp salt.

Whip: Using a hand mixer or the food processor, whip until light and spreadable, about 30–60 seconds. If too stiff, add an extra teaspoon of cream. Transfer to a small bowl and chill until ready to assemble.

Mix: In a small bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, 1/8 tsp salt, and 1/8 tsp black pepper. Stir until smooth.

Rest: Let aioli sit at room temperature for 10–15 minutes to mellow the garlic, or refrigerate up to 1 hour. Stir again before using.

Form patties: Divide the wagyu into two equal portions (about 8 oz each). Gently form into patties roughly the diameter of the buns, about 3/4" thick. Avoid overworking the meat. Make a shallow dimple in the center of each patty to reduce puffing.

Season: Just before cooking, season both sides of each patty with kosher salt and 1/2 tsp freshly ground black pepper total (split between sides).

Cook: Heat a heavy skillet or griddle over medium-high heat. Add 1 tbs neutral oil and let shimmer. Place patties on the hot surface and cook until a brown crust forms and internal temperature reaches 120–125°F for medium-rare (about 3–4 minutes per side depending on thickness). For medium, cook 4–5 minutes per side. Avoid pressing down on the patties.

Rest: Transfer patties to a plate and let rest for 3–4 minutes while toasting buns and finishing other components.

Toast buns: While patties rest, butter the cut sides of the brioche buns. Toast cut-side down in a skillet over medium heat until golden and lightly crisp, about 1–2 minutes.

Build the burger: Spread about 1 tablespoon garlic aioli on the bottom bun. Place the rested wagyu patty on the aioli.

Add whipped goat cheese: Dollop or spread about 2 tablespoons whipped goat cheese on top of the patty, allowing it to slightly melt from the residual heat.

Top with jalapeño jam: Spoon about 1–2 tablespoons of jalapeño jam over the goat cheese. Adjust to taste for heat and sweetness.

Finish: Add a handful (about 1/2 cup) of arugula on top of the jam, add optional extra jalapeño slices if desired, then cap with the toasted top bun spread with a thin smear of garlic aioli.

Serve: Serve immediately while warm. Provide extra jam and aioli on the side if desired.