Wagyu Burger With The Works Recipe

Form patties

Divide the 1 lb ground wagyu into two equal portions (about 8 oz each). Gently form each portion into a loose ball and flatten into a patty roughly 3/4-inch thick, slightly wider than the bun. Do not overwork the meat to preserve tenderness.

Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place patties on the hot surface and cook 3 minutes without moving to develop a crust.

Flip the patties and immediately place a slice of cheddar on each. Cook an additional 2–3 minutes for medium-rare to medium (internal temperature ~130–135°F / 54–57°C). For medium-well, cook 3–4 minutes more. Remove patties to a plate and tent with foil to rest 3–5 minutes.

In a small bowl combine 3 oz finely chopped cooked chicken, 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tbs minced shallot, 1 tsp chopped capers, 1 tbs chopped parsley and 1 tsp smoked paprika. Stir until well combined.

Taste and season with 1 tsp salt and 1/2 tsp black pepper, adjusting lemon or mustard to balance acidity and tang. Refrigerate the spread for at least 10 minutes to let flavors meld while you cook the patties; keep chilled until assembly.

Split the brioche buns and spread softened butter on cut sides. Heat a skillet over medium and toast buns cut-side down until golden brown, about 1–2 minutes. Sprinkle the toasted top buns with a light pinch (about 1/8 tsp each) of coarse sea salt if desired.

Assemble the burgers: On the bottom bun place 1 butter lettuce leaf, 1 patty with melted cheddar, a tablespoon of chicken spread (or more to taste), 1–2 tomato slices, 2–3 red onion rings and 2 pickle slices. Top with the toasted bun.

Serve immediately with fries or a side salad.

If you prefer the cheese more melted, during the last minute of cooking the patties cover the skillet with a lid to trap heat. For extra flavor, briefly char the tomato slices on the hot griddle for 20–30 seconds per side before assembling.