The Double Double Wagyu Burger (gfa) Recipe

Form and season patties

Divide the 1 lb ground wagyu into four equal portions (about 4 oz each). Gently form into thin patties about 3.5–4 inches diameter, slightly larger than the bun, with a shallow thumb indentation in the center to prevent doming.

Season both sides of each patty evenly with kosher salt (about 1/4 tsp per patty) and freshly ground black pepper. Let rest at room temperature while you prepare other components (5–10 minutes).

Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tsp neutral oil and swirl to coat.

Cook patties in batches if needed. Place patties in the pan and sear undisturbed for 2–3 minutes until a brown crust forms. Flip and immediately top each patty with 1 slice provolone and 1 slice American cheddar (stacked), then cook another 1.5–2 minutes for medium-rare to medium (adjust time for preferred doneness). If making a double burger, stack two cooked patties per burger during assembly so each burger uses two patties.

Remove cooked patties to a warm plate and tent loosely with foil to rest for 2–3 minutes while finishing other components.

Cook bacon

Place 8 slices streaky bacon in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crispy but still slightly flexible, about 8–10 minutes. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon fat in the skillet (discard excess).

Chop half the cooked bacon slices (about 4) into 1/4-inch pieces for the bacon jam. Reserve remaining whole slices for assembly (2 per burger).

Make bacon jam

In the skillet with 1 tbsp reserved bacon fat, add 1 tbs unsalted butter and melt over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until soft and translucent, about 5–6 minutes. Add the chopped bacon, 2 tbs brown sugar, 1 tbs apple cider vinegar, 1 tbs maple syrup, 1 tsp Worcestershire sauce and 1/4 tsp black pepper. Stir to combine and cook 2–3 minutes until syrupy and reduced. If mixture is too dry, add 1–2 tbs water. Taste and adjust seasoning. Remove from heat and let cool slightly; jam will thicken as it cools. Keep warm or reheat briefly before assembling.

Toast buns

Halve milk buns horizontally. Spread about 1/2 tbs unsalted butter on cut sides. Heat a clean skillet or griddle over medium heat and toast buttered cut sides until golden brown, 1–2 minutes. Set toasted buns aside, cut-sides up.

Prepare lettuce, tomato and pickles: wash butter lettuce leaves and pat dry. Slice tomato into 1/4-inch rounds. Have 4 lengthwise dill pickle slices ready (4 per burger total: 8 slices listed so 4 per burger).

In a small bowl combine 3 tbs mayonnaise, 1 tsp ketchup, 1 tsp Dijon mustard, 1 tsp finely chopped dill pickle or relish, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/2 tsp hot sauce (optional) and 1/8 tsp kosher salt. Whisk until smooth. Adjust seasonings to taste. Refrigerate for at least 10 minutes to let flavors meld (can be made ahead).

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

Place one butter lettuce leaf on the sauced bottom bun, then add two tomato slices (or one if they are large) and two dill pickle slices.

Add one cheese-topped patty on top of the pickles. Spoon about 1 tablespoon of warm bacon jam on top of that patty, then place a whole bacon slice (crispy) across the jam. Top with the second cheese-topped patty to make the double stack.

Spread an additional 1/2 tablespoon of signature sauce on the cut side of the top bun and place it over the stacked patties. Press gently to compact.

Repeat to make the second burger. Serve immediately with extra bacon jam on the side if desired.