Texas Wagyu Burger Recipe

Form patty

Gently shape the 4 oz ground Texas Wagyu into a patty about 3.5–4 inches in diameter and roughly 1/2 inch thick. Do not overwork the meat — press just enough to hold together. Make a very shallow 1/4-inch dimple in the center with your thumb to reduce puffing while cooking.

Season

Season both sides of the patty with the fine sea salt and freshly ground black pepper. If using smoked paprika, very lightly dust one side.

Cook

Heat a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add the neutral oil (and butter if using) and swirl to coat. Place the patty in the pan and cook undisturbed for 2–2.5 minutes to form a crust. Flip and cook another 1.5–2 minutes for medium-rare to medium (internal temp ~125–135°F / 52–57°C); add 30–60 seconds per side if you prefer more done. Remove patty and let rest on a plate for 2 minutes.

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth and taste; adjust salt or lemon for brightness. Chill or keep at room temperature while you cook the patty.

Prepare lettuce wrap

Select two large, clean lettuce leaves and pat dry. If leaves have thick stems, trim them so the wrap sits flat.

Assemble

Spread about 1 tablespoon of garlic aioli onto the inside of the bottom lettuce leaf. Place the rested Texas Wagyu patty on the aioli. Top the patty with the heirloom tomato slices and house pickle slices. Add a small smear (about 1 teaspoon) of aioli to the top lettuce leaf and close the wrap. Serve immediately.

Serve

Serve the lettuce-wrapped Texas Wagyu burger hot. Offer extra aioli on the side. If desired, pair with a simple side salad or roasted potatoes.