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Ingredients
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Burger Patties
Buns & Cheese
Sauce & Toppings
Fries
Method
Burger Patties
Portioning and shaping
Divide the Wagyu ground beef into two equal portions (about 8 ounces each). Lightly shape each portion into a loose patty about 3/4" thick and slightly wider than the bun. Do not overwork the meat — handle as little as possible to preserve tenderness.
Seasoning
Pat the tops and bottoms of each patty dry with a paper towel. Season both sides just before cooking with about 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper per patty (the ingredient list totals given above).
Cooking
Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot (a drop of water should sizzle away). Add 1 tablespoon neutral oil and swirl. Place patties on the hot surface and cook without moving for 3 minutes to develop a crust. Flip once and cook 2–3 minutes for medium-rare to medium (internal temp ~125–135°F / 52–57°C). In the last 30–45 seconds of cooking, place a slice of aged cheddar on each patty and cover the pan with a lid or foil to melt the cheese. Transfer patties to a warm plate and rest for 3 minutes.
Buns & Cheese
Toasting the buns
While the patties rest, heat a clean skillet over medium heat. Spread about 1/2 tablespoon of room-temperature butter on the cut sides of each brioche bun. Place the buns cut-side down in the skillet and toast for 1–2 minutes until golden and fragrant. Remove from heat and keep warm.
Sauce & Toppings
Make the burger sauce
In a small bowl combine 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon ketchup. Stir until smooth. Taste and adjust — add a pinch of salt or a few drops of lemon juice if desired.
Assemble the burger
Spread about 1 tablespoon of the prepared sauce on the bottom half of each toasted bun. Place a butter lettuce leaf on the sauce, then set the rested Wagyu patty with melted cheddar on top. Add 1–2 tomato slices, two pickle slices, and a few thin slices of red onion. Spread a thin smear of sauce on the top bun and crown the burger. Serve immediately.
Fries
Prep and soak (if frying or to remove starch)
Cut the 2 russet potatoes into even 3/8–1/2" sticks. Place fries in a large bowl and cover with 4 cups cold water. Soak for at least 20 minutes and up to 1 hour to remove excess starch (this yields crisper fries). Drain and pat completely dry with kitchen towels.
Optional toss with cornstarch
If you want extra crispiness, toss the dried fries with 1 teaspoon cornstarch until evenly dusted. Shake off any excess.
Cooking the fries — pan-roast method (preferred for home)
Preheat oven to 425°F (218°C). On a rimmed baking sheet, toss the fries with 2–3 tablespoons vegetable oil to coat evenly and spread in a single layer without overcrowding. Roast for 20–25 minutes, flipping once halfway through, until golden-brown and crisp. Immediately season with kosher salt (about 1 teaspoon) and 1/4 teaspoon freshly ground black pepper. Alternatively, for deeper crispiness you can double-fry: first fry at 325°F until tender, drain and cool, then fry at 375°F until golden — drain and salt immediately.
Finish and serve
Transfer fries to a serving bowl or basket. Taste and adjust seasoning if needed. Serve alongside the assembled Wagyu cheeseburgers.