Wagyu Cheese Burger / Fries Recipe

Form patties

Divide Wagyu ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow thumb indentation in the center of each patty to prevent doming during cooking.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking (salting too early can draw moisture out).

Toast buns

Heat a cast-iron skillet or griddle over medium-high heat. Spread softened butter on the cut sides of the buns. Place buns cut-side down in the skillet until golden and crisp, about 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to high and add a small drop of oil if the pan is dry. Add the patties and cook without moving for 3 minutes to develop a crust. Flip and cook the second side for 2–3 minutes for medium-rare to medium (internal temperature about 125–135°F / 52–57°C). Adjust time if you prefer a different doneness. In the last 30–45 seconds of cooking, place one slice of cheddar on each patty and cover the pan with a lid or tent with foil to melt the cheese.

Build the burger

Mix mayonnaise and Dijon mustard and spread evenly on the bottom bun. Place lettuce leaf(s) on the bottom bun, then the melted-cheese-topped patty, tomato slice, red onion, and pickles if using. Sprinkle a light pinch of flaky sea salt on the tomato if desired. Cap with the toasted top bun and serve immediately.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2-inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Soak

Place rinsed fries in a bowl of cold water and soak for at least 30 minutes (or up to 3 hours) in the refrigerator. This firms the fries and removes more starch for crispiness. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer and heat to 325°F (163°C) for the first fry (blanch). Use a thermometer to maintain temperature.

First fry (blanch)

Working in batches, add fries to the oil and cook for 3–4 minutes until soft but not colored. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain. Let them rest for 10 minutes (or refrigerate for up to 30 minutes).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a paper towel–lined tray and immediately season with kosher salt, freshly ground black pepper, and smoked paprika (if using). Toss gently to coat.

Serve

Transfer fries to a serving bowl or plate and finish with a light sprinkle of flaky sea salt if desired. Serve hot alongside the burger.

Timing: Start the fries first (soak then first fry), then prepare and cook the burgers while fries are resting between blanches. Use the fries' second fry to coincide with the final cheese melt on the burgers so both are hot and ready together.