Wagyu Burgers Recipe

Portioning

Divide the ground wagyu into 4 equal portions (about 4 oz / 113 g each for slider-size or ~1/4 lb each if larger). Handle gently to preserve the meat's texture; do not overwork.

Forming

Lightly form each portion into a loose patty roughly 3–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming as they cook.

Seasoning

Just before cooking, season both sides of each patty evenly with coarse kosher salt and freshly ground black pepper. If using, brush or sprinkle about 1 tsp Worcestershire sauce across the tops of the patties.

Cooking

Heat a heavy skillet or cast-iron pan over medium-high until very hot (about 3–5 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place patties in the pan without overcrowding. Cook undisturbed 2–3 minutes per side for medium-rare to medium, adjusting time based on patty thickness and desired doneness. For cheeseburgers, place a cheese slice on each patty in the last 30–45 seconds and cover the pan briefly to melt. Use an instant-read thermometer if desired: 125–130°F for rare, 135°F for medium, 145°F for medium-well. Remove patties to a resting plate and tent loosely with foil for 3–5 minutes.

Prepare Buns

While patties rest, spread softened butter evenly on the cut sides of each bun. Place buns butter-side down on a separate skillet or on the same pan if space allows and toast over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Assemble

Spread 1–2 tablespoons of the prepared aioli on the bottom bun. Place a lettuce leaf, then the hot wagyu patty, followed by a tomato slice, a few rings of red onion, and pickles. Spoon additional aioli on the top bun if desired, cap the burger, and serve immediately.

Make Aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon hot sauce (if using), and 1/4 teaspoon each salt and black pepper. Whisk until smooth and taste; adjust seasoning with more lemon or salt as desired. Refrigerate until ready to use. Yields about 3/4 cup sauce—enough for 4 burgers.