Waygu Burger Recipe

Make aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, sea salt and black pepper. Stir until smooth. Taste and adjust salt or lemon as desired. Cover and refrigerate until assembly (can be made up to 24 hours ahead).

Prepare onions

Separate thinly sliced onion into individual rings and pat dry with paper towels to remove excess moisture.

Make batter

In a bowl whisk together all-purpose flour, cornstarch and baking powder. Add cold sparkling water and stir briefly — do not overmix; the batter should be slightly lumpy and thin enough to coat rings.

Fry onion rings

Heat vegetable oil in a small heavy-bottomed pot or skillet to 350°F (175°C). Working in a single layer, dip onion rings into the batter, letting excess drip off, then carefully lower into hot oil. Fry 1–2 minutes per batch until golden and crisp. Use a slotted spoon to transfer to paper towels and immediately season with salt. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Par-cook and fry

If using raw cut potatoes: rinse fries in cold water until water runs clear, then dry thoroughly. Heat oil in a pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain. Increase oil heat to 375°F (190°C) and fry in batches 2–3 minutes until crisp and golden. Drain on paper towels and season with sea salt. If using frozen fries, follow package instructions for a similar double-fry or oven method.

Form patty

Divide the 8 oz Wagyu portion into one patty (keep it as a single 8 oz ball). Gently form into a patty about 3/4–1 inch thick with a slight dimple in the center to prevent doming. Handle minimally to avoid compacting the meat. Season both sides generously with kosher salt and freshly ground black pepper immediately before cooking.

Cook patty

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon unsalted butter and swirl. Place the patty in the pan and cook undisturbed 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C) depending on thickness. Flip and cook 2–3 minutes more for medium-rare to medium. For an 8 oz thick patty cook to your preferred doneness but avoid overcooking to preserve Wagyu flavor and juiciness. Remove to a resting plate and tent loosely with foil for 3–5 minutes.

Toast buns

Butter the cut sides of the brioche bun with 1/2 tablespoon unsalted butter. Place cut side down on a medium skillet over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Assemble burger

Spread a generous layer (about 1–2 tablespoons) of garlic aioli on the bottom bun. Place bibb lettuce leaf(s) on top of the aioli, then set the rested Wagyu patty on the lettuce. Add heirloom tomato slices on top of the patty. Top with 3–4 crispy onion rings. Spread a thin layer of aioli on the top bun and close the burger. Serve immediately with the hot fries on the side.