Sakura Wagyu Cheeseburger* Recipe

Heat 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced red onions and a pinch of salt. Cook, stirring occasionally, until the onions are very soft and translucent, about 12–15 minutes.

Increase heat to medium, add 2 tablespoons sugar and stir to coat the onions. Continue to cook for 2–3 minutes to start caramelizing.

Add 2 tablespoons red wine vinegar, 2 tablespoons water and 1 teaspoon fresh thyme leaves. Reduce heat to low and simmer gently until the mixture is jammy and most of the liquid has evaporated, about 6–8 minutes. Taste and adjust salt and pepper. Remove from heat and let cool; jam will thicken as it cools.

If using store-bought pickles, drain and set aside. To make quick spiced pickles: in a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon crushed red pepper flakes and 1/2 teaspoon dried dill (or a small sprig of fresh dill). Bring to a simmer just until sugar and salt dissolve, then remove from heat.

Place thin cucumber/dill pickle slices in a jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 15 minutes (or up to overnight) before assembling burgers.

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice and 1/2 teaspoon grated garlic. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust. Refrigerate until ready to use.

If using a whole Camembert wheel, slice into 4 rounds about 1/4–1/2 inch thick so each burger gets an equal portion. If using pre-cut slices, ensure pieces will melt over the patty.

Split brioche buns and lightly butter the cut sides with softened butter (about 1/2 tablespoon per bun). Heat a skillet or griddle over medium heat and toast the buttered sides until golden, 1–2 minutes. Set aside, toasted-side up.

Divide 1 lb ground wagyu into four equal portions (~4 ounces each). Gently form each portion into a loose patty about 3–3.5 inches wide and slightly thinner in the center (don’t overwork the meat).

Generously season both sides of each patty with fine kosher salt (about 1/4 tsp per patty) and a light dusting of freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add patties and sear without moving for 2–3 minutes to develop a crust.

Flip patties and immediately reduce heat to medium. Place Camembert slices on the cooked side of each patty. Cook another 2–3 minutes for medium-rare to medium (internal temp ~125–135°F / 52–57°C). For more done, cook an additional minute or two. If needed, cover the pan briefly (30–60 seconds) to help cheese soften and melt.

Remove patties to a plate and let rest 2–3 minutes. Residual heat will finish melting the Camembert.

Spread about 1 tablespoon Dijon aioli on the bottom half of each toasted bun.

Place the Camembert-topped wagyu patty on the aioli. Spoon 1–2 tablespoons red onion jam over the cheese.

Top with about 3–4 spiced dill pickle slices (approximately 2–3 tablespoons) and a small handful (about 2 tablespoons) of microgreens or baby arugula if using.

Spread a light smear of Dijon aioli on the top bun if desired, close the burger, and serve immediately.