Vy Classic Recipe

Form patties

Gently form the 8 oz Wagyu blend into a loose round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center of the patty with your thumb to help it keep shape while cooking.

Season

Right before cooking, season both sides of the patty with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.

Cook

Heat a cast-iron skillet or flat top griddle over medium-high heat until hot. Add neutral oil and spread to coat. Place the patty on the hot surface. Cook undisturbed for 3:30–4:00 minutes to develop a brown crust. Flip and cook 3:00–3:30 minutes for medium-rare to medium (internal temp ~130–140°F / 54–60°C). Adjust time to desired doneness. In the last 45–60 seconds of cooking, place the white cheddar slices on the hot patty, cover the pan with a lid or tent with foil to melt the cheese.

While the patty cooks, in a separate skillet over medium heat, place the two peppered bacon slices. Cook 3–4 minutes per side (time varies with thickness) until crisp to preferred doneness. Transfer to a paper towel-lined plate to drain. If desired, keep bacon warm in a low oven (200°F/95°C) for a few minutes.

Butter the cut sides of the brioche bun with the softened unsalted butter. Toast the buns on the griddle or in a skillet, butter-side down, over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Lightly spread optional condiments (mayonnaise, mustard, ketchup) on the bottom bun if using. Layer the lettuce leaf on the bottom bun, then place the melted-cheddar-topped patty on the lettuce. Top the patty with the two slices of peppered bacon, then add tomato slices and red onion rings. Add pickles if desired. Cap with the brioche top bun.

Transfer the assembled burger to a plate. If preferred, insert a short skewer through the center to hold the burger together. Serve immediately with fries or a side salad.

Recommended internal temperature: 130–140°F (54–60°C) for medium-rare to medium. Let the finished burger rest 2 minutes before eating to let juices redistribute.