Season the Wagyu beef patty with salt and black pepper. Grill or pan-sear over medium-high heat for about 4-5 minutes on each side or until it reaches your desired doneness. Toast the burger bun lightly.

For the Tomato Pork Jam

Make the Tomato Pork Jam

In a saucepan, combine diced tomatoes, ground pork, chopped onion, brown sugar, apple cider vinegar, salt, and black pepper. Cook over medium heat for 30-40 minutes, stirring occasionally, until the mixture thickens and becomes jam-like.

For the Fried Beer Cheese

Prepare the Fried Beer Cheese

In a bowl, mix softened cream cheese, shredded cheddar cheese, and beer until smooth. Form into small balls, dip in beaten egg, and coat with bread crumbs. Heat oil in a frying pan and fry until golden brown, about 3-4 minutes. Drain on paper towels.

For the Pickled Squash

Pickle the Squash

In a pot, combine apple cider vinegar, water, salt, and sugar. Bring to a boil. Pour over sliced squash in a jar and let cool to room temperature. Refrigerate for at least 1 hour before serving.

Assembly

Assemble the Burger

On the bottom half of the toasted bun, layer the Wagyu patty, a generous spoonful of tomato pork jam, a few pieces of fried beer cheese, and pickled squash. Top with the other half of the bun and serve immediately.