Sakura Wagyu Cheeseburger Recipe

Heat a medium skillet over medium heat and add 1 tbs butter and 1 tsp olive oil. When butter foams, add the thinly sliced red onions and cook, stirring occasionally, until they begin to soften, about 8–10 minutes.

Add 2 tbs brown sugar and stir to coat the onions. Continue to cook until the onions are deeply softened and starting to caramelize, about 8–10 more minutes.

Deglaze the pan with 2 tbs balsamic vinegar and 2 tbs red wine (if using). Scrape any browned bits from the pan and reduce heat to low.

Stir in 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently until jam is thick and spoonable, about 5–8 minutes. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp lemon juice, 1 minced garlic clove and 1/2 tsp olive oil until smooth.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Chill in refrigerator until ready to assemble so flavors meld (at least 10 minutes).

In a small bowl, combine 2 tsp rice vinegar, 1/2 tsp honey, 1/8 tsp crushed red pepper flakes and 1/8 tsp smoked paprika.

Toss 12 pickle slices in the dressing and let sit for 5–10 minutes to absorb the spice and sweet notes. Keep refrigerated until assembly.

Halve the 4 buns. Spread softened butter on cut sides and, if desired, sprinkle sesame seeds on top halves. Toast cut sides in a skillet or on a griddle over medium heat until golden, about 1–2 minutes. Remove and keep warm.

If using a whole Camembert wheel, slice into 4 equal round portions (about 2 oz each). If using slices, have two slices per burger ready.

Divide 1 lb wagyu ground beef into four equal portions (about 4 oz each) for smaller sliders or two portions (8 oz each) for generous patties. Gently form into patties slightly larger than the bun and about 3/4" thick, being careful not to overwork the meat.

Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with fine sea salt (about 1/4 tsp per patty if making four) and freshly ground black pepper.

Heat a heavy skillet or griddle over medium-high heat and add 1 tbs neutral oil. When shimmering, add the patties (do not overcrowd) and cook without moving until a brown crust forms, about 3–4 minutes.

Flip the patties and immediately place a Camembert round or slices on top of each patty. Cook another 3–4 minutes for medium-rare to medium depending on thickness. Cook longer if you prefer well done. If needed, cover pan for the last 1–2 minutes to help cheese melt.

Remove cooked patties to a plate and let rest 2–3 minutes.

Spread a generous tablespoon of Dijon aioli on the bottom half of each toasted bun.

Place a small handful (about 1/4 cup) of baby arugula on the aioli to create a bed for the patty.

Set the rested wagyu patty with melted Camembert on top of the greens.

Spoon 1–2 tablespoons of red onion jam over the melted Camembert.

Arrange 3 spiced dill pickle slices on top of the jam for a bright, tangy contrast.

Spread a thin layer of Dijon aioli on the inside of the top bun, place on the burger, press gently and serve immediately.