Double Wagyu Burger Recipe

Shape patties

Divide each 0.5 lb portion of ground Wagyu into a loose ball and form into two flat patties about 4–4.5 inches (10–11 cm) wide and roughly 3/4 inch (2 cm) thick. Make a shallow thumb indent in the center of each patty to keep them from doming during cooking.

Season

Generously season both sides of each patty with half of the salt and pepper (total 1 tsp each across both patties). Press seasoning lightly so it adheres.

Cook bacon

In a medium skillet over medium heat, cook streaky bacon in a single layer until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate and keep warm. Reserve 1 tablespoon of bacon fat in the skillet (discard excess or save for another use).

Cook patties

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add the reserved bacon fat (or a thin film of oil). Add two patties (do not overcrowd) and sear 2–3 minutes on the first side without moving. Flip and cook 1.5–2 minutes for medium-rare to medium (adjust 30–60 seconds for desired doneness). During the last 45–60 seconds of cooking, place a slice of Monterey Jack cheese on each patty and cover the pan briefly to melt the cheese.

Toast buns & assemble sauce

While patties rest 2–3 minutes, split brioche buns and spread 1 tbs butter on each cut side. Toast cut sides in a clean skillet over medium heat until golden, about 1–2 minutes. Spread 2 tbs Kewpie mayo on the bottom bun and 2 tbs on the top bun (split if making two burgers).

Slice tomato and prepare lettuce

Slice the tomato into 1/4-inch (6 mm) thick slices. Rinse and pat baby gem leaves dry. Season tomato lightly with a pinch of salt.

Build the burger

On the bottom bun (mayo side up), place a baby gem leaf, then one cheese-topped Wagyu patty, then 3 slices of crisp bacon (or half for each burger), another baby gem leaf, the second cheese-topped patty, tomato slice(s), and finish with top bun (mayo side down). If you prefer, add extra Kewpie to taste.

Prepare onions

Peel the large onion and slice into 1/4–3/8 inch (6–10 mm) rings. Separate rings into individual circles. Pat rings dry with paper towel.

Make batter

In a medium bowl, whisk together flour, cornstarch, baking powder and 1/2 tsp salt. In a separate small bowl beat the egg and stir in cold sparkling water. Pour the wet into the dry and whisk until just combined — a few small lumps are fine. Batter should be thick enough to coat but still fluid; add an extra tablespoon of sparkling water if too thick.

Fry onion rings

Heat vegetable oil in a deep pot or medium saucepan to 350°F (175°C). Working in batches, dip onion rings in the batter to coat, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp, turning once. Remove with a slotted spoon to paper towels and season lightly with salt while hot. Keep warm in a low oven (200°F / 95°C) on a wire rack.

Prepare potatoes

Preheat oven to 425°F (220°C). Scrub potatoes and cut into thin 'skinny' fries about 1/4 x 1/4 inch (6 mm) thick. Pat dry thoroughly with a towel to remove surface moisture (this helps them crisp).

Season and roast

Toss cut potatoes with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and optional 1/2 tsp smoked paprika until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between fries. Roast for 15 minutes, flip or shake tray, then roast another 10–15 minutes until golden and crisp at edges. For extra crispness, finish under the broiler 1–2 minutes watching carefully.

Serve

Remove fries from oven and season with a pinch more salt if needed. Serve immediately alongside burgers and onion rings.