Single Wagyu Burger Recipe

Form and season patty

Gently shape the 6 oz wagyu beef into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center with your thumb to prevent doming. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Cook bacon

In a skillet over medium heat, add the streaky bacon and cook until crisp, 6–8 minutes, turning occasionally. Transfer to a paper-towel–lined plate and keep warm.

Sear patty

Using the same skillet (wipe out excess bacon fat leaving roughly 1 tsp for flavor; add a tsp of neutral oil if skillet is dry), heat over medium-high until hot but not smoking. Add the wagyu patty and sear 3–4 minutes on the first side without moving to develop a crust. Flip and cook 2–3 minutes for medium-rare (adjust 1–2 minutes longer for medium).

Melt cheese

About 1 minute before the patty is done, lay one slice of Monterey Jack on top of the patty and cover the skillet with a lid to melt the cheese gently, about 45–60 seconds.

Toast bun

While the patty rests, spread 1 tsp softened butter onto the cut sides of the bun. Toast in a separate clean skillet over medium heat until golden, about 1–2 minutes per side.

Prepare tomato and lettuce: Slice the tomato into two even slices. Lightly season the tomato slices with 1/8 tsp kosher salt and 1/8 tsp black pepper. Separate and rinse the baby gem lettuce, then pat dry.

Assemble sauce: Stir 1 tablespoon Kewpie mayonnaise to loosen it if needed. Optionally spread about half on each bun interior (bottom or top according to preference).

Assemble burger: On the bottom toasted bun, place the baby gem lettuce, then the seasoned tomato slices, followed by the cheesed wagyu patty. Top the patty with the two slices of crisp streaky bacon, spread remaining Kewpie mayo on the top bun, and close the burger. Let rest 1 minute, then serve.

Cut and soak

Cut the potatoes into thin 'skinny' fries roughly 1/4-inch wide. Soak the cut potatoes in cold water for 20–30 minutes to remove excess starch, which helps them crisp.

Dry and preheat skillet

Drain the potatoes and dry thoroughly on a clean towel. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons neutral oil; let it shimmer.

Cook fries

Add the dried fries in a single layer (work in batches if necessary). Cook, stirring or tossing every 2–3 minutes to promote even browning, until golden and crisp, about 12–14 minutes total depending on batch size.

Season

When fries are crisp, remove to a plate lined with paper towel. Toss with 1 teaspoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Serve alongside the burger immediately.