Wagyu Burger Recipe

Form patties

Divide 16 oz ground Wagyu into two 8 oz portions. Gently form each portion into a loose ball and flatten into a patty about 3/4"–1" thick with a slight dimple in the center to prevent puffing. Do not overwork the meat.

Season both sides of each patty generously with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or flat top to medium-high and add 1 tablespoon neutral oil. When shimmering, add the patties and cook without moving for 3–4 minutes until a brown crust forms.

Flip the patties and cook 2–3 minutes more for medium-rare to medium, or longer to desired doneness. If adding cheese, place slices on the patties in the last 1 minute and cover the pan briefly to melt.

Remove patties to a resting plate and let rest 3–4 minutes while finishing other components.

Peel the onion and slice into 1/4" rings. Separate rings and set aside.

In a bowl whisk together 3 tbs flour, 1 tbs cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. Slowly whisk in 1/2 cup cold sparkling water until a smooth batter forms. Batter should be slightly thick but coating — add a splash more water if too thick.

Heat vegetable oil in a deep skillet to 350°F (175°C) or medium-high until shimmering. Pat onion rings dry, then toss a few at a time in the batter to coat and gently shake off excess.

Fry battered rings in batches for 2–3 minutes until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and season lightly with salt while hot.

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1/2 tsp Dijon, 1/2 tsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper. Whisk until smooth.

Taste and adjust seasoning — add more lemon for brightness or more garlic for punch. Refrigerate until ready to use.

If potatoes are not already cut, peel (optional) and cut into desired fry shape, then rinse well to remove surface starch and pat dry thoroughly.

Heat 1 cup oil in a heavy skillet to 325–350°F (if using thermometer). Add potatoes in a single layer (work in batches) and cook, stirring occasionally, until tender and golden, about 6–8 minutes depending on cut. For crisper fries, first blanch at lower temperature then increase heat and fry again briefly until golden.

Use a slotted spoon to transfer fries to a paper towel-lined tray, season immediately with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm until serving.

Slice brioche buns and butter cut sides with 1 tablespoon butter. Place on the skillet or griddle, cut-side down, and toast until golden, about 1–2 minutes.

Slice the heirloom tomato into 1/4" rounds. If using cheese, ensure it is melted on the resting patties.

Spread about 1–2 tablespoons garlic aioli on the bottom bun. Place a couple of Bibb lettuce leaves on the aioli, add the Wagyu patty, top with heirloom tomato slices, then stack 3–4 crispy onion rings on top of the tomato. Finish with top bun smeared lightly with aioli if desired.

Serve immediately with fries on the side.