Texas Wagyu Smash Recipe

Divide and season

Divide 1 lb Texas Wagyu ground beef into four equal portions (about 4 oz / 110 g each). Do not overwork the meat — gently form loose balls just enough to hold shape.

Season the outside of each ball lightly with a pinch of fine sea salt and a little freshly ground black pepper. The salt will draw in as the patty cooks; keep seasons modest because toppings add flavor.

Preheat griddle

Heat a heavy cast-iron griddle or skillet over medium-high heat until smoking gently. Add 1 tablespoon neutral oil and spread to coat the surface.

Smash and sear

Place two meat balls on the hot griddle leaving space between them. Lay a sheet of parchment over one ball, then press down firmly with a heavy spatula or metal burger press to flatten into a thin patty (about 1/8" or 3 mm). Hold pressure for 10–15 seconds. Repeat for the other two balls. Let patties cook undisturbed 2–2.5 minutes until the edges are deeply browned and crisp.

Flip and cheese

Flip each patty using a thin metal spatula. Immediately season the cooked side with a tiny pinch more salt. Lay a slice of American cheese over each hot patty and cook 30–45 seconds more, until cheese melts and the patty is cooked through but still juicy.

Remove patties to a warm plate and tent loosely with foil while you prepare buns/assemble.

If using onions, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the thinly sliced half onion and 1/8 teaspoon salt. Cook, stirring occasionally, 8–12 minutes until softened and golden brown. Reduce heat to low if they brown too quickly. Remove from heat and keep warm.

Toast buns

Butter the cut sides of 2 buns with the softened unsalted butter (about 1 teaspoon per bun). Toast buttered sides on the hot griddle until golden brown, about 30–45 seconds. Remove and keep warm.

Sauce & build

Spread 1 tablespoon yellow mustard across the bottom bun of each sandwich and 1 teaspoon ketchup on the top bun. Place two smashed Wagyu patties stacked on each bottom bun (for a double-style smash), add 3 pickle slices on top of the patties, and add caramelized onions if using. Cap with the toasted top bun.

Serve immediately while patties are hot and edges are crispy.

Wipe the griddle with a paper towel while still warm (after cooling slightly) to remove excess fat. Avoid washing hot cast iron with soap; reseason lightly if needed.

Tips: Work quickly during smashing to preserve juices; using parchment prevents meat from sticking to the spatula. For larger parties, keep cooked patties in a 200°F (95°C) oven on a rack to maintain crisp edges for up to 20 minutes.