Agoura Bbq Pub Burger Recipe

Form patties

Divide the 1 lb of ground wagyu into 4 equal portions (about 4 oz each). Gently form each portion into a loose patty about 3.5–4 inches wide and 3/4 inch thick, handling the meat minimally to preserve tenderness. Make a shallow thumb depression in the center of each patty to prevent doming during cooking. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper divided among patties.

Cook pork belly

Heat a cast-iron skillet or heavy pan over medium-high heat. Add 1 tbs neutral oil. When shimmering, place the sliced pork belly in a single layer (you may need to work in batches). Cook 3–4 minutes per side until the slices are deeply browned and crispy at the edges and rendered. Transfer to a paper towel–lined plate and reserve. Keep skillet hot for searing burgers and collecting pork fond for flavor.

Sear patties

Increase heat to high. If needed, add a few drops of oil to the skillet and wipe with a paper towel so surface is evenly coated. Place patties in the hot skillet, leaving space between them. Sear 2–3 minutes without moving until a deep brown crust forms. Flip and immediately top each patty with a slice of white cheddar. Cook another 2–3 minutes for medium-rare to medium (internal temperature about 130–140°F / 54–60°C). For medium-well cook 3–4 minutes on second side. If cheese needs melting, cover skillet for 30–45 seconds after cheese added.

Rest patties

Transfer cooked patties to a tray and loosely tent with foil; rest 3–4 minutes while finishing buns and assembling. This keeps juices in the meat.

While patties cook or during the final minute of resting, split the brioche buns and spread softened butter evenly on the cut faces. Heat a clean skillet or griddle over medium heat and toast buttered sides until golden brown, about 60–90 seconds, pressing lightly with a spatula. Keep toasted buns warm.

In a small bowl, whisk together 3 tbs mayonnaise, 2 tbs buttermilk, 2 tbs BBQ sauce, 1 tbs sour cream, 1 tsp apple cider vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chopped parsley, 1 tsp chopped chives, 1 tsp salt, and 1/2 tsp black pepper until smooth. Taste and adjust: add more buttermilk for a thinner consistency, more BBQ for smokiness, or a pinch more salt as needed. Refrigerate until assembly (at least 10 minutes for flavors to meld).

Slice the tomato into 1/4-inch thick rounds. Wash and pat dry butter lettuce leaves. If garlic pickles are whole, slice thinly. Have the crispy fried shallots measured and ready.

Build each burger in this order for balanced flavor and texture: place the toasted bottom brioche bun on a plate, spread roughly 1 tbs of BBQ Ranch sauce on the bun, add a lettuce leaf, place the cheddar-topped wagyu patty, top the patty with 2 slices of the crispy cooked pork belly (arrange overlapping), add 2–3 garlic pickle slices, place a tomato slice on the pickles, sprinkle about 2 tbs crispy fried shallots over the tomato for crunch, spread 1 tbs BBQ Ranch on the top bun interior, close the burger, and serve immediately. Repeat for remaining burgers.

Serve suggestion: serve with extra BBQ Ranch on the side and your choice of fries or slaw. Leftover pork belly can be chopped and used to top fries.