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A juicy Wagyu burger with a thick beef patty, melted cheddar cheese, fresh lettuce, tomato slices, and a toasted brioche bun, served with crispy fries.

Wagyu Burger

Ely Chef
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Gourmet
Servings 4 burgers
Calories 750 kcal

Ingredients
  

For the Wagyu Burger Patties:

  • 1 lb Wagyu ground beef 80/20 fat ratio for optimal juiciness
  • ½ tsp sea salt enhances the natural flavor
  • ½ tsp freshly ground black pepper adds depth
  • ½ tsp garlic powder for a subtle umami boost
  • ½ tsp smoked paprika optional, for a hint of smokiness

For the Burger Assembly:

  • 4 brioche buns soft, slightly sweet, and toasts beautifully
  • 4 slices aged cheddar or Gruyère cheese melts perfectly over Wagyu beef
  • 2 tbsp butter for toasting the buns
  • 1 cup fresh lettuce leaves crisp and refreshing
  • 1 large tomato sliced (adds a juicy bite)
  • 1 small red onion thinly sliced (optional, for a mild crunch)
  • Pickles for a tangy contrast

For the Signature Burger Sauce:

  • ½ cup mayonnaise creamy base
  • 1 tbsp Dijon mustard adds a mild tang
  • 1 tbsp ketchup balances the flavors
  • 1 tsp Worcestershire sauce deepens umami
  • ½ tsp smoked paprika

Ingredient Selection Tips:

  • Choose high-quality Wagyu beef with visible marbling—it ensures the rich juicy bite that makes these burgers irresistible.
  • Opt for brioche buns over standard buns. Their light buttery texture pairs perfectly with the tender beef patty and absorbs flavors without getting soggy.
  • Use freshly grated cheese instead of pre-sliced for better melting and flavor.

Instructions
 

Step 1: Shape the Wagyu Patties

  • Divide the Wagyu ground beef into four equal portions (around ¼ lb each).
  • Gently shape each portion into a loose, even patty, about ¾-inch thick. Avoid overworking the meat—keeping it loose preserves the tenderness.
  • Set your thumb on top of each patty to make a small depression in its center. The depression prevents the burger from enlarging during its cooking time.
  • Season both sides lightly with sea salt and freshly ground black pepper. The natural richness of Wagyu beef doesn’t need excessive seasoning.

Step 2: Toast the Buns

  • Heat a cast-iron skillet or grill pan over medium heat.
  • Apply a thin coat of butter to the interior of all brioche buns.
  • Place the buns cut-side down on the skillet and toast until golden brown and slightly crisp (about 1–2 minutes).
  • Remove from heat and set aside. Toasting helps prevent sogginess when adding the juicy patty.

Step 3: Cook the Wagyu Patties

  • Heat the skillet or grill over medium-high heat until hot but not smoking.
  • Place the patties in the pan (or on the grill) and let them sear without pressing down—this locks in juices.
  • Cook for 3–4 minutes per side for a medium-rare burger (adjust for preferred doneness).
  • Flip only once to develop a beautiful crust on the outside while keeping the inside tender.
  • In the last minute of cooking, place a slice of cheese on each patty, cover the pan, and allow it to melt beautifully over the beef.

Step 4: Assemble Your Wagyu Burger

  • Spread a generous layer of burger sauce on the bottom toasted bun.
  • Place a layer of fresh lettuce and juicy tomato slices for balance.
  • Add the melted-cheese-topped Wagyu patty, followed by thinly sliced red onions and pickles (optional).
  • Spread more sauce on the top bun, then gently press it all together.

Step 5: Serve & Enjoy!

  • Let the burger rest for 2–3 minutes before serving—this allows the juices to redistribute, ensuring every bite is perfectly juicy.
  • Serve with a side of crispy fries, sweet potato wedges, or a fresh salad for the ultimate meal experience.