Wagyu Cheeseburger Recipe

Form patties

Divide the wagyu ground beef into two equal portions (about 8 ounces 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; handle as little as possible to preserve tenderness and create a light texture. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly brush or sprinkle 1/2 tablespoon Worcestershire sauce over the top of each patty and spread gently.

Cook

Heat a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 1 teaspoon neutral oil and swirl. Place patties in the pan (do not press down). Cook for 3 minutes undisturbed to develop a crust. Flip once and cook 2 to 3 more minutes for medium-rare to medium (internal temperature ~125–135°F / 52–57°C). During the last 60 seconds of cooking, place a slice of cheese onto each patty and cover the pan briefly with a lid or foil to melt the cheese. Remove patties and rest on a plate for 2 minutes.

Prepare toppings

While patties are resting, wash and dry the lettuce leaves. Slice tomato and red onion thinly. Have pickle slices ready. If you prefer warm tomato or slightly softened onion, you can briefly warm slices in the skillet after removing patties for 10–15 seconds per side, then set aside.

Toast buns

Spread softened butter or a thin layer of mayonnaise on the cut sides of the brioche buns. In the same skillet used for patties (wipe out excess fat leaving a thin film), return to medium heat and place buns cut-side down. Toast until golden and slightly crisp, about 45–90 seconds. Remove and set aside.

Assemble

Spread about 1 tablespoon of the prepared sauce on the bottom half of each toasted bun. Place lettuce leaf on the sauce, then the cheeseburger patty. Top with tomato slice, 2–3 rings of red onion, and pickle slices. Spread a light amount of sauce on the top bun and place on burger. Serve immediately.

Make sauce

In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon ketchup, 1 teaspoon finely chopped cornichon or dill pickle (if using), 1/4 teaspoon smoked paprika, 1/2 teaspoon fresh lemon juice, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper. Stir until smooth and taste; adjust seasoning to preference. Refrigerate until ready to use.