American Wagyu Burger Recipe

Form patties

Divide the 1.5 lbs American Wagyu ground beef into 4 equal portions (about 6 oz / 170 g each). Gently shape each portion into a loose ball, then flatten into a 3/4-inch–thick patty about 4 inches in diameter. Do not overwork the meat — keep handling minimal to preserve texture. Make a shallow 1/2-inch dimple in the center of each patty with your thumb to reduce doming while cooking.

Season

Lightly brush both sides of each patty with the softened butter (about 1 tbs total distributed among patties). Season both sides generously with kosher salt (about 1/2 tsp per side in total) and freshly ground black pepper and sprinkle the garlic powder evenly if using. Seasoning just before cooking preserves juiciness.

Make the sauce while patties rest: In a small bowl, combine 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tbs sweet pickle relish, 1 tsp apple cider vinegar, 1/4 tsp smoked paprika, 1/8 tsp black pepper, and 1/8 tsp kosher salt. Whisk until smooth and taste; adjust acidity or sweetness with more vinegar or relish as needed. Chill in refrigerator until assembly.

Preheat pan or grill

Heat a cast-iron skillet or heavy griddle over medium-high heat until hot, about 4–5 minutes. If using an outdoor grill, preheat to medium-high (about 400–450°F / 200–230°C). Add 1 tbs neutral oil to the pan and swirl to coat just before adding patties.

Cook patties

Place the patties in the hot pan or on the grill leaving space between them. Cook undisturbed for 3 minutes to develop a 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 60–75 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid or tent with foil to melt the cheese. Adjust time +/- 1–2 minutes for desired doneness.

Toast buns

While cheese is melting, melt 2 tbs unsalted butter in a separate skillet over medium heat. Split the brioche buns and toast cut sides in the butter until golden, about 1–1.5 minutes. Remove and keep warm.

Assemble burgers immediately: Spread about 1.5 tbs of the creamy burger sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the cheeseburger patty. Top each patty with a tomato slice, a few rings of red onion, and a tablespoon or so of dill pickle slices. Add an extra dollop (about 1 tbs) of sauce on the top bun if desired, then close the burger. Serve hot.

Serve

Serve each American Wagyu burger hot with fries or a side salad. Let guests enjoy immediately while the patties are juicy and the cheese is melty.