Wagyu Burger Recipe

Form Patties

Place the wagyu beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently mix just until combined—do not overwork. Divide into 2 equal portions and form into patties about 3/4-inch thick, slightly wider than the buns. Make a shallow thumb indent in the center of each patty to prevent doming while cooking.

Let patties sit at room temperature while you prepare toppings (10–15 minutes).

Caramelize Onions

Heat a large skillet over medium-low heat and add 1 tbs unsalted butter and 1 tsp olive oil. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until soft and golden, 18–22 minutes. In the last 3 minutes add brown sugar and balsamic vinegar; stir and continue to cook until richly caramelized. Transfer to a bowl and keep warm.

Cook Mushrooms & Peppers

In the same skillet, add remaining 1 tsp olive oil and the sliced mushrooms. Increase heat to medium and sauté mushrooms until they release liquid and brown, about 6–8 minutes. Add the sliced red bell pepper and sliced jalapeño and cook 2–3 minutes until softened but still vibrant. Season with a pinch of salt and pepper. Combine mushrooms and peppers with the caramelized onions or keep separate as preferred.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high until very hot. Add the wagyu patties and cook 3–4 minutes on the first side for medium-rare to medium depending on thickness. Flip once and cook 2–3 minutes on the second side for medium-rare. One minute before they finish, place 2 slices of fontina on each patty and cover the pan briefly to melt the cheese (30–60 seconds). Adjust times if you prefer a different doneness; wagyu cooks quickly due to high fat content.

Toast Buns & Assemble Sauce

While patties cook, spread butter on the insides of the buns and toast in a separate skillet or under a broiler until golden, about 1–2 minutes. Mix mayonnaise and Dijon mustard in a small bowl. Spread the mayo-mustard on the bottom bun, place the melted-fontina-topped wagyu patty on it, then pile on the caramelized onions, mushrooms, red bell pepper and jalapeño slices. Top with the bun crown and press gently. Serve immediately.

Prepare Fries

Pat the cut russet potatoes very dry with paper towels. For best texture, soak in cold water 20–30 minutes, then drain and dry thoroughly.

Cook Fries

Heat vegetable oil in a heavy pot to 325°F (163°C) for the first blanch. Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches, frying until golden and crisp, about 2–3 minutes more. Drain on a wire rack or paper towels.

Season Fries

While still hot, toss fries with salt, black pepper, grated Parmesan, chopped parsley and drizzle with truffle oil. Toss gently to coat evenly and serve alongside the burger.