Wagyu Burger* Recipe

1. Form Patties

Gently place the ground Wagyu into a bowl. Add Worcestershire sauce and lightly mix with your hands just until combined — do not overwork. Divide into two equal portions (about 8 oz each). Form each portion into a loose patty about 3/4 inch thick, slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

2. Season both sides of each patty with kosher salt and freshly ground black pepper immediately before cooking. Salt draws moisture; seasoning right before cooking prevents the patties from becoming too wet.

3. Make the burger sauce by combining mayonnaise, Dijon mustard, ketchup, fresh lemon juice, optional hot sauce, salt, and black pepper in a small bowl. Stir until smooth. Taste and adjust seasoning. Refrigerate until assembly.

4. Prepare toppings: thinly slice the red onion and tomato. Wash and dry lettuce leaves. Butter the cut sides of brioche buns with softened butter and set aside on a plate until ready to toast.

5. Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add the neutral oil and swirl. Place patties in the pan, dimple side up. Cook undisturbed for 3 minutes to develop a brown crust. Flip once and cook for another 2–3 minutes for medium-rare to medium (internal temp ~125–135°F / 52–57°C). In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese. Note: Wagyu cooks quickly; adjust time for preferred doneness.

6. Meanwhile, toast the buttered bun halves in a separate skillet or in the same pan off to the side for 30–60 seconds until golden and fragrant. Remove buns when toasted.

7. If using, add 1 tsp butter to the pan after removing patties and let it melt slightly; spoon some of the pan juices over the patties to enhance flavor.

8. Assemble the burgers: spread about 1 1/2 tsp of the sauce on both the bottom and top bun halves. Place lettuce leaf on the bottom bun, then the cheesed Wagyu patty, tomato slice, red onion slices (as desired), and pickle slices. Cap with the top bun. Serve immediately.

9. Recommend serving alongside fries or a simple salad. Leftover patties can be refrigerated and used within 24 hours, but Wagyu is best enjoyed fresh.