The Double Double Wagyu Burger Recipe

In a small bowl whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire sauce, apple cider vinegar, garlic powder, smoked paprika, salt and black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly. Makes about 1/3 cup.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet for additional searing if desired.

If using store-bought bacon jam, warm it gently in a small saucepan over low heat for 2–3 minutes before assembly. If using homemade bacon jam, reheat gently as well.

Divide wagyu beef into four equal portions and form into two slightly oversized patties (roughly 4–5 ounces each), about 3/4" thick. Handle the meat minimally to keep it tender; make a shallow dimple in the center of each patty to reduce bulging while cooking.

Season both sides of the patties generously with fine sea salt and freshly ground black pepper immediately before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add the 1 tablespoon unsalted butter and swirl to coat. If you reserved bacon fat, you can use a teaspoon in addition to butter for flavor.

Place patties in the skillet and cook undisturbed for 2½–3 minutes to develop a crust. Flip and cook another 2 minutes for medium-rare to medium (adjust time +/- for doneness). In the last 30–45 seconds of cooking the second side, top each patty with one provolone slice and one American cheddar slice (or layer as desired) and cover the skillet for 30–45 seconds to melt cheese. Remove patties to a warm plate and let rest 2 minutes.

Brush cut sides of the milk buns with the 2 teaspoons melted butter. Toast cut-side down in a clean skillet over medium heat until golden brown and lightly crisp, about 1–2 minutes. Set aside on a plate.

Season tomato slices lightly with 1/4 teaspoon kosher salt and freshly cracked black pepper. Pat butter lettuce leaves dry and keep chilled until assembly. Have dill pickle slices ready.

Spread about 1 tablespoon of Kelly’s signature burger sauce on the bottom half of each toasted bun.

Place a butter lettuce leaf on the sauce, followed by a tomato slice, then two dill pickle slices (arrange so they overlap).

Place the first cheese-topped wagyu patty on the pickles, then spread 1/2 tablespoon of bacon jam on top of that patty. Add the second wagyu patty (stacked).

Top the stacked patties with three slices of crisp streaky bacon (or fold and stack as needed) and, if desired, a small drizzle (about 1 teaspoon) more of burger sauce or bacon jam.

Crown with the toasted bun top. Press gently to set, then serve immediately.

Serve hot with fries, a simple green salad, or house pickles. Provide extra Kelly’s sauce and bacon jam at the table.